Roasted Red Pepper Rigatoni #dinner #pasta

Roasted Red Pepper Rigatoni #dinner #pasta

This Simmered Red Pepper Rigatoni is a simple to-make, tasty pasta dish that is going to take your breath away! Made with a bunch of fixings and meets up in less than 20 minutes. Smooth, appetizing sweet red ringer pepper sauce decorated with basil and parmesan cheddar.

Light, on the sound side of things, and the ideal solace dish to get you through these endless cool months. Sure to be a rehash on your table today! YUUUM! That is all I need to state about this dish. This recipe meets up, from beginning to end, in 20-25 minutes. It's brisk and simple, making it the best supper alternative for you today around evening time. Trust me, you are going to need to make this.

Carbs basically satisfy me. Simple recipes during these bustling occasion months? Surprisingly better! Particularly when the dish is made with negligible fixings and done so easily. You can serve this as seems to be, or with included protein for a total feast.

Cream cheddar will liquefy speedier and simpler in the event that it is first mellowed to room temperature and, at that point cut into little 3D shapes preceding being added to the dish. Neglect to remove it from the ice chest in time? Don't worry about it! Essentially place it near (however a sheltered good ways from) the burner when your pot of water is reaching boiling point. I by and large place it on the stove (I have a glass top) and it warms enough to mollify it.


Roasted Red Pepper Rigatoni #dinner #pasta

Smooth, flavorful sweet simmered red pepper sauce that meets up with a bunch of fixings and under 20 minutes. Simple, tasty, and fantastically delectable.


  • 12 oz rigatoni pasta, (or pasta of choice)
  • 1 tbsp minced garlic, (approximately 3-4 cloves)
  • 3 shallots, (thinly sliced (or 1/2 medium yellow onion))
  • 2 tbsp butter
  • 1 cup half-and-half, (or sub with milk of choice or heavy cream)
  • 4 oz cream cheese, (softened to room temp and cubed)
  • 1/2 cup grated parmesan cheese
  • 12 oz jar of roasted red peppers (in water), (drained and rinsed)


  • fresh or dried basil
  • grated parmesan cheese


  1. Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
  2. While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.
  3. Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
  4. Safely pour the sauce into a food processor (or safe dish to use an immersion blender) or blender and puree until creamy. Taste test sauce and season with salt and pepper, if desired and to taste. Pour the sauce over the pasta and gently toss to coat.
  5. Serve garnished with fresh basil and parmesan cheese. Enjoy!

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