Let’s talk about pasta—because, honestly, is there anything better?
When you’re craving something creamy, flavorful, and ridiculously easy to make, this Creamy Red Pesto Rigatoni is exactly what you need.
It’s got a rich, smoky-sweet red pesto made from roasted red bell peppers and sun-dried tomatoes, all blended into a velvety sauce that hugs every bite of rigatoni like a warm, delicious hug.
Why You’ll Love This Recipe
✔. Packed with Flavor: Roasted red bell peppers bring a natural sweetness, while sun-dried tomatoes add a deep, tangy richness.
✔ Creamy and Comforting: The sauce is smooth, luscious, and just the right amount of indulgent.
✔ Easy to Make: This recipe is basically foolproof—blend, toss, and serve!
✔ Customizable: Want to add grilled chicken? Go for it. Prefer it vegan? Swap the cream for coconut milk.
Ingredients
Here’s what you’ll need:
● 12 oz (340g) rigatoni pasta
● 2 red bell peppers, roasted
● ½ cup sun-dried tomatoes, packed in oil, drained
● 2 cloves garlic, minced
● ½ cup heavy cream (or coconut milk for vegan option)
● ¼ cup grated Parmesan (optional, for extra richness)
● ½ teaspoon red pepper flakes (optional, for a little kick)
● 2 tablespoons olive oil
● Salt & black pepper, to taste
● Fresh basil, for garnish
How to Make It
1. Roast the Peppers
If you’re using jarred roasted red peppers, you can skip this step. But if you’re starting fresh, here’s the deal:
● Preheat your oven to 425°F (220°C).
● Cut the bell peppers in half, remove seeds, and place them cut-side down on a baking sheet.
● Drizzle with a little olive oil and roast for 25-30 minutes until the skin is charred.
● Transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, peel off the skin and set them aside.
2. Cook the Pasta
While the peppers are roasting, cook your rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
3. Make the Red Pesto
In a blender or food processor, combine:
● Roasted red bell peppers
● Sun-dried tomatoes
● Garlic
● Olive oil
● Red pepper flakes (if using)
● Salt & black pepper Blend until smooth and creamy. If it’s too thick, add a splash of reserved pasta water to loosen it up.
4. Create the Creamy Sauce
● In a large skillet, heat the pesto sauce over low heat.
● Stir in heavy cream and Parmesan (if using).
● Let it simmer for 2-3 minutes, stirring until it’s smooth and dreamy.
5. Toss Everything Together
● Add the cooked rigatoni to the sauce, tossing to coat.
● If the sauce is too thick, stir in a bit of reserved pasta water until it reaches your desired consistency.
● Garnish with fresh basil and extra Parmesan, if you’re feeling fancy.
Serving Suggestions
This pasta is already a showstopper, but if you want to take it to the next level, serve it with:
● Garlic bread (because carbs on carbs = happiness)
● A simple side salad for balance
● A glass of wine (because, why not?)
Frequently Asked Questions
1. Can I make this ahead of time?
Absolutely! Store the sauce in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat and toss with fresh pasta.
2. Is this dish spicy?
Not really! The red pepper flakes add a little warmth, but you can skip them if you’re not into spice.
3. Can I make it dairy-free?
Yep! Swap the heavy cream for coconut milk or a dairy-free alternative and skip the Parmesan.
Final Thoughts
This Creamy Red Pesto Rigatoni is the kind of meal that feels fancy but takes barely any effort—perfect for busy weeknights, date nights, or when you just need a big ol’ bowl of comfort.
Give it a try, and don’t forget to let me know how it turns out. Happy cooking!
