Description
A creamy and flavorful Roasted Red Pepper Rigatoni dish that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
- Pour in the heavy cream, dried basil, and dried oregano. Stir to combine and let simmer for 5 minutes, allowing the sauce to thicken slightly.
- Season the sauce with salt and pepper to taste.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Stir in the grated Parmesan cheese until melted and well incorporated.
- Serve immediately, garnished with fresh basil leaves and additional Parmesan if desired.
Notes
- For a spicy kick, add a pinch of red pepper flakes when sautéing the onions.
- Substitute heavy cream with a plant-based cream for a lighter or dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg