Craving a rich, flavorful pasta dish that’s comforting and feels a little gourmet? This Red Pepper Rigatoni hits all the right notes. The sauce is creamy, smoky, garlicky, and just the right amount of indulgent. Made with roasted red peppers, Parmesan, and a touch of smoked paprika, it clings beautifully to ridged rigatoni for a truly satisfying bite. Whether it’s a cozy weeknight dinner or you’re cooking for friends, this dish delivers bold flavor with minimal fuss. Pair it with a green salad or some crusty garlic bread to round things out.
Ingredients
For the Sauce:
2 large roasted red peppers (or 1 jar, about 12 oz), peeled and chopped
2 tablespoons olive oil
4 cloves garlic, minced
½ cup heavy cream or cashew cream
½ cup freshly grated Parmesan cheese
1 teaspoon smoked paprika
Salt and black pepper, to taste
Pinch of red pepper flakes (optional, for heat)
For the Pasta:
12 oz rigatoni, cooked al dente
½ cup reserved pasta water
For Garnish:
Chopped fresh parsley
Extra Parmesan cheese
Cracked black pepper
Instructions
Preheat your oven to 450°F (230°C). If using fresh red peppers, roast them on a baking sheet for 25–30 minutes, turning occasionally until the skins are blackened. Once done, place them in a bowl and cover to steam for 10 minutes. Peel, remove seeds, and chop. If using jarred roasted peppers, just drain and chop.
Boil the rigatoni in salted water until al dente. Before draining, scoop out ½ cup of the pasta water and set it aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about a minute, just until fragrant.
Transfer the garlic and oil to a blender along with the roasted peppers, cream, Parmesan, smoked paprika, salt, and pepper. Blend until smooth and creamy.
Pour the sauce back into the skillet and let it simmer over low heat for 5–7 minutes, stirring occasionally. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Add the cooked rigatoni to the sauce and toss to coat. Let everything cook together for another 2–3 minutes so the pasta absorbs some of that flavor.
Serve hot, garnished with chopped parsley, extra Parmesan, and a sprinkle of cracked black pepper.
Notes
Jarred roasted red peppers work great if you’re short on time—just make sure they’re well-drained
For a dairy-free version, use cashew cream and vegan Parmesan or nutritional yeast
Smoked paprika adds depth, but you can substitute with regular paprika if needed
You can make the sauce ahead of time and store it in the fridge for up to 3 days
Add sautéed mushrooms, spinach, or grilled chicken for extra protein or veggies
FAQs
Can I make this gluten-free?
Yes! Just substitute the rigatoni with your favorite gluten-free pasta and check that your Parmesan is certified gluten-free
Is this spicy?
Not by default, but adding red pepper flakes gives it a little kick. You can adjust the heat to your preference or skip it entirely
How long will leftovers keep?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if needed
Can I freeze the sauce?
Absolutely! The red pepper sauce freezes well. Let it cool completely, then store in a sealed container or freezer bag for up to 2 months. Thaw in the fridge overnight and reheat on the stove
What’s the best pasta to use besides rigatoni?
Any pasta with ridges or shape that holds sauce well—like penne, fusilli, or farfalle—works beautifully with this creamy red pepper sauce