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Roasted Red Pepper Rigatoni

A quick, but flavorful weeknight pasta dish using a roasted red pepper cream sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 1 large red bell pepper, (cored and halved)
  • 1 small white onion, (halved with peel left on)
  • 3 cloves garlic, (peel left on)
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ teaspoon fennel seed, (optional)
  • ½ teaspoon white peppercorns, (or ground white pepper, optional)
  • 1 lb rigatoni
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • salt, fresh pepper, and parsley, (to taste)

Instructions

    Cup of Yum
  1. To start, heat your broiler to its highest setting and place a rack about 2" from the top. Put the chopped red pepper, onion, and garlic onto a sheet pan with the skin and peel sides up. Roast until the veggies are completely blackened, about 5-8 minutes, do not turn. Check often, some pieces might cook faster then others.
  2. While the veggies are roasting, get a pot of salted water boiling and cook your rigatoni until al dente, or to package directions. Save at least 1 cup of pasta water for later before draining.
  3. When the veggies are done, let them cool slightly and peel off the blackened skins and peels. Toss all the veggies into a blender with the olive oil, salt, fennel seed, and white pepper and blend until very smooth.
  4. Heat a large fry pan under medium heat and add the pepper sauce to it. Once it comes to a simmer add the heavy cream, parmesan, and reserved pasta water. Then, add the drained rigatoni and cook in the sauce until it thickens, about 2-3 minutes. Serve with some freshly cracked pepper, parsley, and salt if it needs it.

Notes

  • Use freshly grated parmesan for a creamier sauce that doesn't stick as much.