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Homemade Roasted Pepper Vodka Rigatoni recipe photo

Roasted Pepper Vodka Rigatoni

This Roasted Pepper Vodka Rigatoni is bursting with smoky, creamy, and spicy flavors in a luscious sauce that’s easy and impressive!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 2 large red bell peppers roasted and diced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • fresh basil for garnish
  • 0.25 cup vodka about

Equipment

  • Large pot
  • Sheet pan or broiler-safe dish
  • Blender or food processor
  • Large skillet or saucepan
  • Wooden spoon or silicone spatula
  • Grater
  • Knife and cutting board

Method
 

Roast the Red Bell Peppers
  1. Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a sheet pan and roast for 20-25 minutes, turning occasionally until the skins are charred and blistered all over. Alternatively, you can broil them on high, turning every few minutes. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes. Peel, deseed, and dice the peppers, setting aside.
Cook the Rigatoni
  1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
Prepare the Roasted Pepper Vodka Sauce
  1. In a blender or food processor, puree the roasted red peppers until smooth. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant but not browned. Pour in the pureed roasted pepper and cook for 2-3 minutes, stirring occasionally.
Add Liquids and Simmer
  1. Pour in the vodka (about 1/4 cup) and let it simmer for 2-3 minutes to cook off the alcohol. Then, add the chicken broth and heavy cream. Stir well and bring the sauce to a gentle simmer, allowing it to thicken slightly for about 5 minutes.
Finish the Sauce and Combine
  1. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a splash at a time to reach your desired consistency. Add the cooked rigatoni to the sauce and toss gently to coat every piece evenly.
Garnish and Serve
  1. Serve the Roasted Pepper Vodka Rigatoni hot, topped with fresh basil leaves for a fragrant and colorful finish. A sprinkle of extra Parmesan is always a welcome touch!

Notes

  • Roasting peppers ahead adds incredible depth and sweetness unmatched by canned peppers.
  • Be careful not to burn the garlic; sauté until fragrant but not browned.
  • If no blender is available, finely chop the roasted peppers for a chunkier sauce texture.
  • Omit vodka if preferred; add extra broth to maintain sauce volume.
  • Fresh basil garnish brightens and enhances the dish’s flavor.