Description
Creamy and flavorful, this Roasted Red Pepper Pasta is a delightful dish that combines the sweetness of roasted red peppers with the richness of Parmesan cheese. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
Units
Scale
Pasta:
- 12 ounces ridged rigatoni
Sauce:
- Extra virgin olive oil
- 4 large garlic cloves, crushed and peeled
- 3 large roasted red peppers, homemade or 15-ounce jar roasted red peppers
- 1/2 cup whole milk or milk of your choice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Spanish paprika, sweet or smoked
- Kosher salt
- Black pepper
- 1/4 cup grated parmesan, more to your liking
- Handful fresh basil leaves, torn, for garnish (optional)
Instructions
- Boil the pasta. Bring a large saucepan of water to a boil, add salt, and cook the rigatoni until al dente. Reserve 1 cup of pasta water.
- Soften the garlic. Saute crushed garlic in olive oil until fragrant, then transfer to a food processor.
- Add the roasted peppers. Blend roasted peppers, milk, oregano, paprika, salt, and pepper in the food processor until smooth.
- Combine the pasta and sauce. Toss cooked pasta with the sauce, parmesan, and reserved pasta water until creamy.
- Serve. Garnish with basil and extra parmesan before serving.
Notes
- If you’re roasting the peppers yourself, make a big batch to use all week! Save the extras for Shopska Salad, Muhammara, Focaccia Sandwiches, and Roasted Red Pepper Hummus.
- Stir pasta with sauce vigorously to create a rich and delicious coating.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
