Categories Easy Recipes

Yummy Roasted Red Pepper Rigatoni Recipe

by Annmarie

Get ready to fall in love with this Roasted Red Pepper Rigatoni, a quick and flavorful pasta dish that’s bound to impress! With just a handful of ingredients, you can whip up this creamy, savory-sweet meal in under 20 minutes. Tossed in a velvety roasted red bell pepper sauce, this rigatoni is perfectly complemented by fresh basil and a generous sprinkle of parmesan cheese.

Light yet comforting, this dish strikes a balance between indulgence and health, making it a go-to option for chilly evenings. Whether you’re hosting guests or enjoying a quiet night at home, this recipe is sure to become a repeat favorite at your dinner table!

Roasted Red Pepper Rigatoni

Yummy Roasted Red Pepper Rigatoni Recipe

Yummy Roasted Red Pepper Rigatoni Recipe

Yummy Roasted Red Pepper Rigatoni flavorful pasta dish is very easy to make. Made with a handful of ingredients and come together in less than 20 minutes. Creamy, savory-sweet red pepper sauce garnish with Basil and Parmesan cheese.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 12 oz rigatoni pasta, (or pasta of choice)
  • 1 tbsp minced garlic, (approximately 3-4 cloves)
  • 3 shallots, (thinly sliced (or 1/2 medium yellow onion))
  • 2 tbsp butter
  • 1 cup half-and-half, (or sub with milk of choice or heavy cream)
  • 4 oz cream cheese, (softened to room temp and cubed)
  • 1/2 cup grated parmesan cheese
  • 12 oz jar of roasted red peppers (in water), (drained and rinsed)

Garnishment:

  • fresh or dried basil
  • grated parmesan cheese

Instructions

Read Directions

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Notes

  • Cream cheese will melt quicker and easier if it is first softened to room temperature and then sliced into small cubes prior to being added to the pan. Forget to take it out of the fridge in time? No problem! Simply place it close to (but a safe distance from) the burner when your pot of water is coming to a boil. I generally place it on the stove (I have a glass top) and it warms enough to soften it.

© Annmarie
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