Roasted Red Pepper Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
371 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Roasted Red Pepper Pasta
Description
This Roasted Red Pepper Pasta pairs rigatoni with a sauce crafted by blending roasted red peppers and milk with gently sautéed garlic, oregano, and paprika. The roasted peppers provide a rich sweetness and depth, balanced by the mild creaminess of milk and the aromatic spices. The sauce is smooth and coats the pasta evenly, enhanced by grated Parmesan cheese for added umami and a touch of saltiness.
Cooking the pasta al dente ensures a firm bite that contrasts the creamy pepper sauce. Fresh basil leaves can be sprinkled on top before serving to add a fresh, herbal note that complements the roasted pepper flavor.
Making a large batch of roasted peppers to use in this and other recipes helps save preparation time over the week. When combining the pasta with the sauce, stirring vigorously with reserved pasta water helps the sauce cling better, enriching the texture and melding flavors.
Ingredients
- 12 ounces rigatoni pasta ridged
- extra virgin olive oil
- 4 garlic crushed and peeled, large cloves
- 3 roasted red peppers homemade or 15-ounce jar roasted red peppers, large
- 1/2 cup whole milk or milk of choice
- 1/2 teaspoon oregano dried
- 1/2 teaspoon paprika sweet or smoked, Spanish
- kosher salt
- black pepper
- 1/4 cup Parmesan Cheese more to your liking, grated
- basil torn, for garnish (optional, handful, fresh leaves
Instructions
- Boil the pasta. Bring a large saucepan of water (about 4 quarts) to a rolling boil and season generously with kosher salt (about 1/2 to 1 tablespoon). Add the pasta and bring back to boil. Stir occasionally until the pasta is cooked to al dente according to package instructions, about 9 to 10 minutes. Reserve 1 cup of the pasta cooking water before draining.
- Soften the garlic. While the pasta is cooking, heat about 2 tablespoons of olive oil over medium heat until just shimmering. Add the garlic and stir until fragrant, about 30 seconds. Transfer the garlic and olive oil to the bowl of a large food processor fitted with a blade.
- Add the roasted peppers. If you roasted the peppers yourself, remove the skin and seeds and roughly chop. If you’re using a jar, drain them well and pat them dry. Add the peppers to the food processor, along with the milk, oregano, paprika, and a big pinch of salt and pepper (about 1/2 teaspoon each). Blend until smooth.
- Combine the pasta and sauce. When the pasta is ready, remember to reserve about 1 cup of the cooking water and drain. Return the pasta to the saucepan and pour the sauce over top. Turn the heat to low and add the parmesan. Stir to mix well so the pasta is fully coated in the sauce. Mix in the reserved pasta water, a splash at a time, as necessary until the pasta is nicely glossy (you likely won’t need all of the water).
- Serve. Divide the pasta among serving bowls and top with fresh basil and more parmesan cheese, if you like.
Notes
- Make a batch of roasted peppers in advance for quick use in various dishes throughout the week.
- Use reserved pasta cooking water to help the sauce bind better with the rigatoni for a richer consistency.
- Fresh basil adds a lively finish when sprinkled on the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 68.1g | 23% |
| Protein | 14.4g | 29% |
| Fat | 4.2g | 6% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 9.1mg | 3% |
| Sodium | 506.7mg | 21% |
| Potassium | 308.3mg | 7% |
| Fiber | 3.3g | 13% |
| Sugar | 3.8g | 8% |
| Vitamin A | 375.4IU | 8% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 132mg | 13% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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