If you are in the mood for a heavenly pasta dish, this Creamy Red Pepper Rigatoni pasta is all you need! It is super easy to make, cooked al dente and drenched in creamy roasted red pepper sauce, added basil and spices. This dish creates an explosion of flavors in your mouth in the most satisfying way!
CREAMY RED PEPPER RIGATONI PASTA
A huge YUMMY for this dish, I am telling you. This recipe takes about 25-30 minutes from start to finish. It's quick and easy making it a perfect dinner recipe for your family. Roasted red peppers add sweetness and a bold flavor to this dish. You can either buy store bought roasted red pepper which I used, or broil or roast yours at home. To save time, I just buy mine from the store.
HOW TO MAKE THE CREAMY RED PEPPER RIGATONI PASTA
I suggest you start cooking your pasta before making the sauce to save time. You can prepare the sauce while the pasta is cooking. Cook pasta al dente for best results according to the package directions. Typically it should take between 6-8 minutes. I accidently overcooked mine because I was tending to Zane but they still tuned out super delish.
Next, dice up a medium onion and slice the mushrooms. Also puree the red pepper sauce in a blender or food processor. Bring a skillet to medium heat and add in the olive oil. Toss in the onions and garlic to sauté for a couple minutes, then add in the mushrooms. You will then sauté the mushrooms until tender, another couple of minute and then add in the red pepper puree, the tomato sauce, basil, parmesan cheese, spice and salt. Mix and allow the sauce to cook for 3-5 minutes covered on medium heat.
Remove the lid and add in the cream cheese and pasta water. I suggest you maybe slice them thinly like I did so they melt quicker. Do not worry if you feel like they clumped up. They will eventually melt. Cook the sauce with cream cheese for a couple of minutes and then add in the cooked pasta.
Mix to coat the pasta well and cover to let them cook together for a couple more minutes. This will allow the pasta to absorb the flavors of the creamy sauce.
Before serving you can add some more shaved or grated parmesan cheese to it and garnish with some basil leaves.
TIPS FOR THE CREAMY RED PEPPER RIGATONI
Proteins: You add can different proteins like chicken, shrimp and tofu. You can also use sausage if you like, just make sure you full cook them before adding them into the dish towards the end.
Pastas: You can use any pasta you like. But I would recommend picking a type of pasta that has ridges. This allows the sauce to cling onto the pasta more.
Add On's: You can add fresh spinach right before adding the pasta towards the end.
Veggies: Only use fresh veggies. Do no use canned mushrooms for this recipe.
Cheeses: Parmesan, mozzarella, ricotta, gruyere work well.
Make it spicy: Add some pepper flakes or cayenne pepper to make it spicier.
I hope you try and enjoy this super delicious Creamy Red Pepper Rigatoni pasta dish whether you cook it for your self or your family! Be sure to let me know what you think about it when you try it. Follow me on my social media pages if you haven't done so yet. I am on INSTAGRAM, FACEBOOK AND PINTEREST. Xoxo...
OTHER RECIPES YOU MAY LIKE:
Creamy Chicken and Tomato Pasta
Creamy Chicken and Mushroom Pasta
Creamy Red Pepper Rigatoni
Ingredients
- 1 lb. rigatoni pasta dry
- 1 cup pasta water reserved from cooking pasta
- 4 oz. cream cheese
- 12 oz. roasted red pepper drained from jar
- 3/4 cup tomato sauce
- 1 cup parmesan cheese grated
- 1 tbsp. black pepper
- 6 garlic cloves sliced
- 1/4 cup fresh chopped basil
- 1.5 tsp. salt
- 1 medium onion diced
- 2 cups mushroom sliced
- 3 tbsps. olive oil
Instructions
- Cook pasta al dente.
- Next, diced up a medium onion and slice the mushrooms. Puree the red pepper sauce in a blender or food processor.
- Bring a skillet to medium heat and add in the olive oil. Toss in the onions and garlic to sauté for a couple minutes then add in the mushrooms.
- Sauté the mushrooms until tender for another couple of minutes and then add in the red pepper puree, the tomato sauce, basil, parmesan cheese, black pepper and salt. Mix and allow the sauce to cook for 3-5 minutes covered on medium heat.
- Remove the lid and add in the cream cheese and pasta water. Cook the sauce with cream cheese for a couple of minutes and then add in the cooked pasta.
- Mix to coat the pasta well and cover to let them cook together for a couple more minutes. This will allow the pasta to absorb the flavors of the creamy sauce.
- Before serving you can add some more shaved or grated parmesan cheese to it and garnish with some basil leaves.
Nutrition
Why no to canned mushrooms? Does it alter the flavour??
I am not a huge fan of canned mushrooms. They are chewy and don't give the same flavor as fresh mushrooms. But if it's all you have and don't mind the texture, feel free to use it.