ROASTED RED PEPPER RIGATONI

A Symphony of Flavors: Mastering Roasted Red Pepper Rigatoni

Prepare to elevate your pasta game with a dish that marries the robust sweetness of roasted red peppers with the comforting embrace of rigatoni. Our Roasted Red Pepper Rigatoni recipe is a celebration of vibrant colors, rich textures, and a harmonious blend of flavors that will transport your taste buds to culinary bliss. Join us on a culinary journey as we unravel the secrets to creating this delectable pasta masterpiece.

Ingredients:

For the Roasted Red Pepper Sauce:

  • 3 large red bell peppers, halved and seeds removed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) whole peeled tomatoes, undrained
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional, for a hint of heat)

For the Rigatoni:

  • 1 pound rigatoni pasta
  • Salt for boiling water

For Garnish:

  • Fresh basil, chopped
  • Grated Parmesan cheese

Instructions:

Roasting Red Peppers:

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C).
  2. Roast Red Peppers:
    • Place red pepper halves on a baking sheet, skin side up. Roast in the preheated oven for 25-30 minutes or until the skins are charred and blistered.
  3. Steam and Peel:
    • Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the charred skin and set aside.

Making Roasted Red Pepper Sauce:

  1. Sauté Onion and Garlic:
    • In a large saucepan, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for an additional minute.
  2. Blend Red Pepper Sauce:
    • Add the peeled roasted red peppers, whole peeled tomatoes with their juices, heavy cream, salt, and pepper to the saucepan. Blend the mixture using an immersion blender or transfer to a regular blender. Blend until smooth.
  3. Simmer:
    • Return the sauce to the saucepan and simmer over low heat for 15-20 minutes, allowing the flavors to meld. Add red pepper flakes if you desire a touch of heat.

Cooking Rigatoni:

  1. Boil Water:
    • Bring a large pot of salted water to a boil.
  2. Cook Rigatoni:
    • Cook the rigatoni according to package instructions until al dente. Drain and set aside.

Combining Pasta and Sauce:

  1. Mix Sauce and Pasta:
    • Toss the cooked rigatoni with the roasted red pepper sauce, ensuring each pasta piece is generously coated.
  2. Serve and Garnish:
    • Plate the Roasted Red Pepper Rigatoni and garnish with chopped fresh basil and grated Parmesan cheese.

Cook Notes:

  • Charred Skin Removal: To easily remove the charred skin from the roasted red peppers, use a spoon or your fingers to gently peel it away after steaming.
  • Adjusting Consistency: If the sauce is too thick, you can add a splash of pasta cooking water to achieve the desired consistency.
  • Customizing Heat Level: Control the spiciness of the dish by adjusting the amount of red pepper flakes in the sauce.
  • Tomato Varieties: Experiment with different types of canned tomatoes, such as San Marzano, for unique flavor profiles.

Variations:

Grilled Chicken and Spinach Rigatoni:

  • Enhance the dish by adding grilled chicken strips and fresh spinach to the rigatoni for a heartier option.

Mushroom and Gouda Rigatoni:

  • Sautéed mushrooms and melted Gouda cheese create a savory and earthy twist on the classic recipe.

Sun-Dried Tomato and Basil Rigatoni:

  • Incorporate sun-dried tomatoes and fresh basil for a Mediterranean-inspired flavor explosion.

Keto Version:

  • Substitute traditional rigatoni with a low-carb pasta alternative like zucchini noodles or shirataki noodles.
  • Use heavy cream and Parmesan cheese for richness without the carbs.
  • Be mindful of the tomato content in the sauce and choose lower-carb varieties.

Low-Carb Version:

  • Opt for a low-carb pasta option or use spiralized vegetables such as zucchini or spaghetti squash.
  • Control the carb content by adjusting the amount of onion and tomato in the sauce.
  • Explore low-carb dairy alternatives for a creamy texture without compromising on taste.

Roasted Red Pepper Rigatoni is more than a meal; it’s an experience that combines the artistry of roasting peppers with the simplicity of perfectly cooked pasta. As you savor each forkful, relish in the symphony of flavors that the roasted red pepper sauce brings to the dish. Whether you follow the classic recipe or embark on a culinary adventure with variations, this pasta masterpiece is bound to become a cherished favorite. So, set the stage, gather your ingredients, and let the magic of Roasted Red Pepper Rigatoni unfold in your kitchen.