If you’re looking for a vibrant, luscious pasta dish that’s as satisfying as it is simple, this Roasted Red Pepper Rigatoni Recipe is a true game-changer. Creamy, tangy roasted red peppers blend beautifully with a smooth sauce of cream cheese, parmesan, and shallots, coating every ridged tube of rigatoni. It’s comfort food with a fresh, colorful twist that’s perfect for any night of the week when you want a meal that feels indulgent but comes together without fuss.

Ingredients You’ll Need

The image shows a close-up of a bowl filled with plain rigatoni pasta cooked to a soft texture, pale yellow in color. The rigatoni tubes are smooth and shiny, all roughly the same size, and are placed in a white bowl. On the top right side of the bowl, a wooden spoon with a flat edge is partially resting among the pasta, blending natural wood color with the light pasta. The background is a white marbled surface, making the pasta and bowl stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients for this recipe is straightforward, but each one plays a crucial role in layering flavors, textures, and that gorgeous color that makes this dish stand out. From the richness of the cream cheese to the brightness of the roasted red peppers, every component is essential.

12 oz rigatoni pasta: The perfect ridged pasta to hold onto every bit of creamy sauce, but feel free to use your favorite shape.
1 tbsp minced garlic: Adds a fragrant, savory punch that wakes up the sauce beautifully.
3 shallots (thinly sliced): Offer a sweet, delicate onion flavor that becomes melt-in-your-mouth tender.
2 tbsp butter: Creates a rich, silky base to sauté shallots and garlic.
1 cup half-and-half: Balances creaminess without being too heavy; milk or cream can also work.
4 oz cream cheese: Softened to smooth out the sauce and bring that irresistible velvety texture.
1/2 cup grated parmesan cheese: Adds depth and a savory tang that elevates the whole dish.
12 oz jar of roasted red peppers (drained and rinsed): The star ingredient, imparting a smoky sweetness and vibrant red color.
Fresh or dried basil (for garnish): For a fresh herbal aroma and pretty finishing touch.

How to Make Roasted Red Pepper Rigatoni Recipe

Step 1: Cook the Pasta

Start by boiling your rigatoni in generously salted water to maximize flavor right from the start. Follow the package instructions until al dente, then drain and set aside. This pasta will be the perfect vehicle for your luscious red pepper sauce.

Step 2: Sauté Shallots and Garlic

In a preheated pan, melt your butter and gently cook the sliced shallots until they turn translucent – this slow cooking releases their natural sweetness. Add the minced garlic and sauté for just a minute longer to infuse the butter with that wonderful garlicky aroma, making your kitchen smell irresistible.

Step 3: Make the Creamy Sauce

Pour in the half-and-half, then add your softened cream cheese cubes and grated parmesan to the pan. Stir continuously over medium heat until the cream cheese melts smoothly into the liquid, forming a rich and creamy base. This step transforms simple ingredients into a sauce that’s downright crave-worthy.

Step 4: Incorporate the Roasted Red Peppers

Add the drained and rinsed roasted red peppers to the pan to warm them through. Their smoky sweetness is key to balancing the rich cheese sauce, plus their vibrant color already makes your dish feel special.

Step 5: Blend Until Smooth

Transfer the entire sauce mixture to a blender and pulse until perfectly smooth and creamy. This blending step is what sets this Roasted Red Pepper Rigatoni Recipe apart, giving it a velvety texture that clings beautifully to every rigatoni tube. Season with salt and freshly cracked black pepper to taste.

Step 6: Combine Pasta and Sauce

Toss the cooked rigatoni into the sauce, ensuring each piece is generously coated with that luscious, bright red creaminess. This final step brings the dish all together, creating a plate that’s as beautiful as it is flavorful.

How to Serve Roasted Red Pepper Rigatoni Recipe

The image shows a close-up of creamy pasta on a white plate with a white marbled background. The pasta pieces are tube-shaped, coated in a smooth orange sauce with green herbs sprinkled on top. There is a small amount of grated white cheese grated over the pasta, adding texture and contrast. A fork with a silver handle is lifting three pasta pieces toward the camera, and a woman's hand holding the fork is partly visible. The light makes the sauce look shiny and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To highlight the fresh and aromatic flavors, sprinkle some fresh or dried basil leaves on top just before serving. A little extra grated parmesan cheese scattered over the rigatoni adds a salty contrast and an inviting presentation that makes every bite even more enjoyable.

Side Dishes

This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is also perfect for sopping up any leftover sauce. For something heartier, roasted vegetables like zucchini or asparagus complement the sweet smoky notes in the pasta.

Creative Ways to Present

For a special dinner, serve the Roasted Red Pepper Rigatoni Recipe in shallow bowls to showcase the sauce’s beautiful red hue. Garnish with whole basil leaves and a drizzle of good-quality olive oil for a gourmet look. You can even sprinkle toasted pine nuts on top for added crunch and texture.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Red Pepper Rigatoni Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the sauce well-coated on the pasta helps prevent it from drying out, making your next meal just as enjoyable.

Freezing

If you want to freeze the dish, it’s best to store the sauce and pasta separately. Freeze the sauce in a freezer-safe container for up to 2 months and cook fresh pasta when ready to serve. This ensures the best texture and flavor even after thawing.

Reheating

To reheat, gently warm the pasta and sauce together in a skillet over low heat with a splash of milk or cream to loosen up the sauce if it thickens too much. Stir frequently to keep the sauce creamy and to heat evenly without sticking.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While rigatoni’s ridges hold onto the sauce beautifully, penne, fusilli, or even farfalle will work great. Choose any pasta you love or have on hand.

Is there a dairy-free alternative for the cream cheese and half-and-half?

Yes, you can substitute with plant-based cream cheese and use coconut or oat milk as the half-and-half replacement. Keep in mind the flavor and texture will change slightly but still delicious.

Can I roast my own red peppers instead of using jarred?

Definitely! Roasting your own red peppers gives an extra fresh and smoky flavor. Simply char them under a broiler or on a grill, then peel and seed before adding to the sauce.

What can I add to make this dish more protein-rich?

Consider tossing in grilled chicken, sautéed shrimp, or crispy bacon pieces to add a hearty protein boost that pairs wonderfully with the creamy sauce.

How spicy is this dish? Can I add a kick?

This recipe is mild and creamy, perfect for all palates. If you love a bit of heat, add a pinch of red pepper flakes while sautéing the garlic or sprinkle some crushed chili flakes on top when serving.

Final Thoughts

I can’t recommend this Roasted Red Pepper Rigatoni Recipe enough for anyone craving something vibrant and decadent yet wonderfully easy to prepare. It’s a recipe that feels like a hug on a plate, with bright flavors that make every bite exciting. Give it a try soon and watch it become a favorite in your weeknight dinner rotation!