Description
A creamy and aromatic pasta dish featuring rigatoni tossed in a velvety sauce made from roasted red peppers, shallots, garlic, cream cheese, and Parmesan.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons butter
- 2 large shallots, peeled and finely chopped
- 3 cloves garlic, minced
- 1.5 cups half-and-half
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese, plus more for serving
- 1 (12-ounce) jar roasted red peppers, drained and rinsed
- Salt and freshly ground black pepper to taste
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain the pasta and return it to the pot.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the chopped shallots and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
- Pour in the half-and-half and bring to a gentle simmer.
- Stir in the cream cheese and grated Parmesan cheese. Cook, stirring constantly, for 2-3 minutes until the cheeses are fully melted and the sauce is smooth.
- Add the drained roasted red peppers to the skillet to warm through.
- Carefully transfer the contents of the skillet to a blender (or use an immersion blender directly in the skillet). Blend until the sauce is completely smooth and velvety.
- Season the roasted red pepper sauce with salt and pepper to taste.
- Pour the hot sauce over the cooked rigatoni in the pot. Toss gently to ensure all the pasta is evenly coated with the creamy roasted red pepper sauce.
- Serve the Roasted Red Pepper Rigatoni immediately, garnished with fresh basil and extra grated Parmesan cheese.
Notes
- For a richer sauce, you can substitute heavy cream for half-and-half.
- This dish can be made dairy-free by using plant-based cream cheese and a non-dairy cream substitute.
- A food processor can be used instead of a blender for the sauce.
- Add red pepper flakes for a spicier Roasted Red Pepper Rigatoni.
- Roasted peppers and sautéed shallots can be prepared ahead of time to reduce active cooking time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta Dish
- Method: Blended Sauce
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 600-700
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: Moderate
- Unsaturated Fat: Low
- Trans Fat: 0g
- Carbohydrates: High
- Fiber: Low
- Protein: Moderate
- Cholesterol: Moderate