35 minutes
Savor the rich and smoky flavor of roasted red peppers blended into a luxurious cream sauce, perfectly coating al dente rigatoni. This dish delivers a comforting yet sophisticated dining experience with the simplicity of home cooking.
0 oz
Bell Pepper, roasted and sliced
each
tablespoons
tablespoons
Onions, finely chopped
each
Garlic, minced
cloves
cups
Parmesan Cheese, microplaned
cups
to taste
1. Boil Water
Fill a large pot with water and bring it to a boil. Add 2 teaspoons of salt per quart of water. Once boiling, reduce heat to low and cover with a lid to keep hot until needed.
2. Roast Red Peppers
Preheat the broiler on high. Cut the green tops off the red bell peppers and coat them with avocado oil. Place on a foil-lined baking tray and broil until the skins are completely blackened, using tongs to rotate for even charring. After roasting, transfer the peppers to a container with a tight-fitting lid, or wrap in plastic wrap, and leave covered for 10 minutes to loosen the skins. Peel off the skins using a paper towel, then cut open and remove the seeds. Discard both the skins and seeds.
3. Sweat Aromatics
In a large pan over medium heat, melt the butter. Add the chopped onion and a pinch of salt, cooking until translucent. Stir in the minced garlic and cook until fragrant, taking care to not let it brown as it can become bitter.
4. Add Cream
Pour the heavy cream into the pan with the aromatics and bring to a gentle simmer for a couple of minutes.
5. Blend Sauce
Combine the roasted red peppers and the simmered cream in a blender. Blend until smooth, adding a pinch of salt to taste. Return the sauce to the pan and keep it warm over low heat.
6. Cook Pasta
Return the pasta water to a rolling boil. Add the rigatoni and cook according to the package instructions until it's about 95% done. Reserve a cup of pasta water before draining the pasta.
7. Sauce Pasta
Transfer the partially cooked rigatoni to the pan with the red pepper cream sauce. Add about a quarter cup of the reserved pasta water to help the sauce coat the pasta evenly. Stir gently and continue to cook until the pasta is fully cooked and the sauce has reached the desired consistency.
8. Finishing Ingredients
Remove the pan from the heat. Stir in the microplaned Parmesan cheese until it melts into the sauce. Taste the pasta and adjust the seasoning with salt and black pepper, and top with some reserved roasted red peppers and basil or parsley if you like.
Incorporate different proteins like grilled chicken, sautéed shrimp, or crispy pancetta to add another layer of flavor and texture.
Introduce a pinch of crushed red pepper flakes, a dash of smoked paprika, or a spoonful of harissa paste to the sauce for a subtle kick.
Try adding sautéed mushrooms, spinach, or artichoke hearts to the sauce for additional nutrients and a new flavor twist.
If the recipe uses Parmesan, consider trying Pecorino Romano for a sharper taste, goat cheese for tanginess, or smoked Gouda for a smoky flavor.
The recipe likely calls for basil or parsley. Experiment with other herbs like thyme, oregano, or marjoram for a different aromatic profile.
The starchy water is key for adjusting the consistency of your sauce and helping it to adhere to the pasta.
Use a high-powered blender or immersion blender to puree the roasted red peppers until completely smooth for a luxurious texture.
Opt for bronze-cut pasta if you can find it. The rough texture of bronze-cut rigatoni allows the sauce to cling better, enhancing the flavor in every bite.
It should be firm to the bite as it will continue to cook when mixed with the hot sauce.
Roasting your own peppers will give you a fresher, smokier flavor compared to jarred varieties.
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