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–+ servings

Roasted Red Pepper Rigatoni

A creamy and flavorful pasta dish featuring roasted red peppers, garlic, and a hint of spice, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz rigatoni or any pasta of choice
Roasted Red Pepper Sauce
  • 2 cups roasted red peppers jarred or homemade
  • 2 cloves garlic minced
  • 1 cup heavy cream or coconut cream for a vegan option
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon olive oil for sautéing
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1/4 cup parmesan cheese grated, optional for serving
Garnish
  • 1/4 cup fresh basil chopped

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
  1. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add the roasted red peppers, heavy cream, red pepper flakes, salt, and black pepper. Simmer for 5-7 minutes.
  3. Transfer the mixture to a blender and blend until smooth. Return the sauce to the skillet.
Combine Pasta and Sauce
  1. Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta evenly.
  2. Cook for an additional 2-3 minutes over low heat to warm through.
Serve
  1. Serve the rigatoni hot, garnished with fresh basil and grated parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

For a vegan version, substitute heavy cream with coconut cream and omit parmesan cheese.

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