Creamy Roasted Red Pepper Rigatoni

This comforting, flavorful pasta dish features a rich and creamy roasted red pepper sauce blended to silky perfection. It’s simple to make, yet feels gourmet—perfect for weeknight dinners or guests.

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🧾 Recipe Details

• Servings: 4–5
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Ingredients

• 12 oz rigatoni pasta (or your favorite pasta shape)
• 1 tbsp minced garlic (3–4 cloves)
• 3 shallots, thinly sliced (or ½ medium yellow onion)
• 2 tbsp butter
• 1 cup half-and-half (or milk or heavy cream)
• 4 oz cream cheese, softened and cubed
• ½ cup grated parmesan cheese
• 1 (12 oz) jar roasted red peppers (packed in water), drained and rinsed

To Serve

• Grated parmesan cheese
• Fresh or dried basil (optional)

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Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain and set aside.
2. Sauté Aromatics
   In a large pan over medium heat, melt the butter. Add shallots and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and sauté for 1 minute.
3. Build the Sauce
   Pour in the half-and-half. Add cream cheese and parmesan, stirring until melted and smooth.
4. Add Peppers
   Stir in the roasted red peppers and let them heat through, about 2–3 minutes.
5. Blend the Sauce
   Transfer the sauce mixture to a blender and blend until smooth. Season with salt and pepper to taste.
6. Combine and Serve
   Return the blended sauce to the pan and mix with the cooked pasta. Stir to coat evenly. Serve topped with basil and extra parmesan.

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💡 Tips

• Use room temperature cream cheese for faster melting.
• Don’t skip blending—it makes the sauce creamy and smooth.
• Use pasta water to thin the sauce if it’s too thick after blending.
• For less mess, use an immersion blender directly in the pan.

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🔁 Variations and Substitutions

• Pasta: Use penne, fusilli, or fettuccine instead of rigatoni.
• Dairy-Free: Use plant-based cream cheese, butter, and milk alternatives.
• Extra Veggies: Add spinach, mushrooms, or zucchini while sautéing the shallots.
• Protein Boost: Top with grilled chicken strips or sautéed tofu cubes.
• More Heat: Add a pinch of red pepper flakes while sautéing the garlic.

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❓ FAQs

Can I use roasted red peppers in oil?
Yes, but rinse them well to avoid an overly oily or strong flavor.

Can I make this ahead of time?
You can prepare the sauce in advance and store it in the fridge for up to 3 days. Just reheat gently and toss with fresh-cooked pasta.

Is this recipe freezer-friendly?
The sauce can be frozen separately for up to 1 month. Reheat over low heat and add a splash of milk if needed.

What if I don’t have a blender?
Use an immersion blender or mash the peppers and sauce together as best as possible. The texture won’t be as smooth, but still delicious.

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🍽️ Serving Suggestions

• Serve with a crisp green salad and crusty bread.
• Add
  roasted vegetables on the side (like broccoli, asparagus, or carrots).
• Garnish with fresh basil or parsley for added color and aroma.
• Pair with sparkling water or a chilled citrus drink for a refreshing balance.