Name: Roasted Red Pepper Rigatoni
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 2 shallots, finely chopped; 2 cloves garlic, minced; 2 tbsp butter; 1 cup half-and-half; 4 oz cream cheese; 1/2 cup grated parmesan cheese; 1 cup roasted red peppers (jarred, drained and rinsed); Salt and pepper to taste; Fresh or dried basil, for garnish

I present a creamy and aromatic pasta dish made with roasted red peppers, softened shallots, garlic, cream cheese, parmesan, and half-and-half—pureed into a velvety sauce and tossed with rigatoni for a comforting meal that comes together in about 20 minutes. Roasted Red Pepper Rigatoni

Why I’ll Love This Recipe

I love how effortlessly this recipe elevates simple ingredients into a luxurious pasta dish. The roasting and cream cheese create a rich, smooth sauce that clings perfectly to the ribbed rigatoni. I appreciate how it’s both cozy and elegant, yet quick enough for a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Shallots
Garlic
Butter
Half-and-half
Cream cheese
Parmesan cheese
Roasted red peppers
Salt and pepper
Fresh or dried basil (for garnish)

directions

Boil water, add salt, and cook rigatoni to al dente according to package directions. Drain and return to the pot.
Meanwhile, peel and finely chop shallots, then sauté in butter over medium heat for 2–3 minutes until translucent.
Add minced garlic and cook for another minute.
Pour in half-and-half and let it simmer briefly.
Stir in cream cheese and parmesan, cooking 2–3 minutes until fully melted and smooth.
Add roasted red peppers to warm them up.
Carefully transfer the pan contents to a blender (or use an immersion blender) and blend until smooth. Season with salt and pepper to taste.
Pour the hot sauce over the pasta and mix thoroughly.
Serve right away, sprinkled with basil and additional grated parmesan.

Servings and timing

This recipe serves 4 people and takes about 20 minutes to prepare from start to finish.

Variations

I could swap half-and-half for milk or even heavy cream for a richer sauce.
Using different pasta shapes like penne or cavatappi would also work well.
Adding protein—such as grilled chicken or sautéed shrimp—turns it into a more substantial meal.
For extra flavor, I could blend in fresh herbs like thyme or add a pinch of red pepper flakes for heat.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, I gently warm the pasta in a saucepan over low heat, adding a little milk or half-and-half to loosen the sauce and stir until creamy again.

FAQs

What kind of roasted red peppers should I use?

I typically use jarred roasted red peppers, drained and rinsed. They’re convenient and add great flavor—just make sure to use good-quality ones.

Can I make this recipe dairy-free?

Yes. I can use plant-based cream cheese and a non-dairy cream substitute like oat or soy cream. The sauce may be slightly less rich but still delicious.

Is it okay to use a food processor instead of a blender?

Absolutely. I’ve used both. As long as it’s heat-safe or I let the mixture cool slightly, a food processor works just fine.

How can I make the sauce spicier?

I add a pinch of red pepper flakes when sautéing the garlic or sprinkle it on top when serving—I can control the heat level accurately that way.

Can I prepare elements of this recipe ahead of time?

Yes! I can roast peppers and sauté shallots ahead of time, store them in the fridge, and just assemble and blend when I’m ready to cook the pasta—this cuts down active cooking time even further.

Conclusion

I find this Roasted Red Pepper Rigatoni to be a beautifully simple yet indulgent pasta dish that delivers big on flavor with minimal effort. Its creamy, pepper-forward sauce works perfectly in busy weeknights or as a treat for dinner guests. I’ll be making this again and again.