Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for about 25-30 minutes, turning every 10 minutes until the skin is charred and blistered all over.
Once roasted, transfer them to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes to make peeling easier.
After steaming, peel off the skin, remove the seeds and stems, and set aside.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 11-13 minutes.
Reserve a cup of pasta water and then drain the pasta.
In a food processor or blender, combine the peeled roasted peppers, 1 cup heavy cream, minced garlic, olive oil, Italian seasoning, salt, and black pepper. Blend until smooth and creamy.
Pour the blended sauce into a large skillet and heat over medium. Let it simmer gently for 5-7 minutes, stirring occasionally.
If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Add the drained rigatoni to the skillet with the sauce. Toss well to coat every piece.
Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust the seasoning with salt and pepper if needed.
Plate your Roasted Red Pepper Cream Rigatoni and garnish with fresh basil leaves for a fragrant, colorful finish. Serve immediately.
