A smooth and vibrant Italian pasta made with sweet roasted red peppers, Parmigiano-Reggiano, garlic, and fresh basil. The roasted peppers create a naturally creamy sauce without the need for heavy cream.
Ingredients (Serves 4)
- 400g rigatoni
- 3 large red bell peppers
- 60g Parmigiano-Reggiano, finely grated
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 small onion, finely chopped
- 8–10 fresh basil leaves
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
- Chili flakes (optional)
Instructions
1. Roast the Peppers
Preheat the oven to 220°C (425°F).
Place the whole peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until the skins are blistered and darkened.
Transfer them to a covered bowl for 10 minutes. Peel away the skins and remove the stems and seeds.
2. Prepare the Sauce
Heat the olive oil in a large skillet over medium-low heat.
Add the onion and cook for 5–6 minutes until soft and translucent. Add the garlic and cook briefly until fragrant.
Transfer the onion, garlic, and roasted peppers to a blender. Add several basil leaves and blend until completely smooth.
3. Cook the Rigatoni
Bring a large pot of well-salted water to a boil.
Cook the rigatoni until al dente.
Reserve about 1 cup of starchy pasta water before draining.
4. Combine
Pour the pepper sauce into a large skillet and warm gently over low heat.
Add the cooked rigatoni and a splash of reserved pasta water. Toss until every piece of pasta is evenly coated.
Remove the skillet from direct heat and gradually add the Parmigiano-Reggiano while tossing.
Add more pasta water as needed until the sauce becomes smooth, glossy, and creamy.
5. Serve
Divide the rigatoni among warm bowls.
Finish with fresh basil, freshly ground black pepper, extra Parmigiano-Reggiano, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
Roasting the peppers until deeply blistered concentrates their natural sweetness and gives the sauce much more flavor. Add the Parmigiano away from direct heat to help it melt smoothly rather than becoming grainy.
Final result: Al dente rigatoni wrapped in a silky roasted red pepper sauce with sweet, smoky notes, fresh basil, Parmigiano-Reggiano, and extra virgin olive oil. 🌶️🌿🍝
