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Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is a quick and flavorful dish that combines rigatoni with a smooth, smoky red pepper sauce. Sautéed onions and garlic are blended with roasted red peppers, milk, and Parmesan to create a creamy sauce that clings to the pasta perfectly.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 314 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 ounces rigatoni pasta
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 jar roasted red pepper 15 oz
- ½ cup milk
- 1 tsp paprika
- ½ tsp kosher salt
- ½ cup parmesan grated
Instructions
- Cook the rigatoni according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta, you will use the pasta water to adjust the sauce’s thickness later.
- Heat the olive oil in a large pan over medium-high heat. Add the diced onion and cook until soft, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- In a blender, combine the sautéed onion and garlic, roasted red peppers, milk, paprika, and salt. Blend until the mixture is smooth and creamy.
- Pour the blended red pepper sauce back into the pan over medium heat. Bring it to a gentle simmer, then add the Parmesan cheese, stirring until it’s fully melted and the sauce is creamy. If the sauce looks too thick, add about ½ cup of the reserved pasta water to reach your desired consistency.
- Add the cooked rigatoni to the pan with the sauce, tossing well to coat each piece of pasta. If the sauce is too thick, add a bit more pasta water until it clings perfectly to the pasta.
- Plate the pasta and top with more parmesan cheese if desired.
Cup of Yum
Notes
- You can roast red bell peppers at home instead of using jarred. To do so, follow these instructions:
- Preheat the oven to 450 degrees F. Wash and dry 5 red bell peppers and cut them in half, make sure to remove the seeds and membranes.
- Place the peppers on the baking sheet and brush them with olive oil. Roast them for 20 to 25 minutes until they are soft and the skin is slightly charred.
- Once roasted, transfer the roasted peppers to a bowl and cover with a plastic wrap for the peppers to steam, this would make the peeling easier.
- Peel the peppers and use them in the recipe as instructed.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
48g
(16%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
7mg
(2%)
Sodium
1116mg
(47%)
Potassium
291mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
563IU
(11%)
Vitamin C
28mg
(31%)
Calcium
167mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 1116mg | 47% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 28mg | 31% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.