Description
A creamy and aromatic rigatoni pasta dish featuring roasted red peppers, shallots, garlic, cream cheese, parmesan, and half-and-half—pureed into a velvety sauce that clings beautifully to the pasta.
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
Instructions
- Boil water, add salt, and cook rigatoni to al dente according to package directions. Drain and return to the pot.
- Sauté chopped shallots 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 simmer briefly.
- Stir in cream cheese and parmesan; cook for 2–3 minutes until fully melted and smooth.
- Add roasted red peppers to warm through.
- Transfer the pan contents to a blender (or use an immersion blender) and blend until smooth. Season with salt and pepper.
- Pour the sauce over the cooked pasta and mix thoroughly.
- Serve immediately, garnished with basil and extra parmesan if desired.
Notes
- Use jarred roasted red peppers for convenience and flavor.
- Swap half-and-half with milk or heavy cream for desired richness.
- Add red pepper flakes for extra heat.
- Can be paired with grilled chicken or shrimp for added protein.
- Refrigerate leftovers for up to 3–4 days and reheat with a splash of milk or half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
