Spicy Roasted Pepper Rigatoni
Spicy Roasted Pepper Rigatoni
Ingredients
For the Roasted Pepper Sauce
- 2 red bell peppers, halved and seeded
- 1 orange bell pepper, halved and seeded
- 1 jalapeño, seeded and roughly chopped (or leave seeds for extra heat)
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh basil leaves
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces rigatoni
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. On a baking sheet, toss the red bell peppers, orange bell pepper, jalapeño, and garlic cloves with 1 tablespoon of olive oil. Spread them in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Roast the vegetables for 20-25 minutes, or until the peppers are tender and slightly charred. Flip them halfway through to ensure even roasting.
⏱️ 20 min•🌡️ 400
- 3
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 4
Once roasted, carefully transfer the peppers, jalapeño, and garlic to a blender. Add the remaining 1 tablespoon of olive oil, crushed tomatoes, vegetable broth, fresh basil, red wine vinegar, salt, and black pepper. Blend until smooth. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 10 min
- 5
Pour the blended sauce into the pot with the drained rigatoni. Add the grated Parmesan cheese and toss to combine. If the sauce seems too thick, add a little more reserved pasta water, 1 tablespoon at a time, until the pasta is well coated.
⏱️ 5 min
- 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Roasted Pepper Rigatoni
For the Roasted Pepper Sauce
- 2 red bell peppers, halved and seeded
- 1 orange bell pepper, halved and seeded
- 1 jalapeño, seeded and roughly chopped (or leave seeds for extra heat)
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh basil leaves
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces rigatoni
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. On a baking sheet, toss the red bell peppers, orange bell pepper, jalapeño, and garlic cloves with 1 tablespoon of olive oil. Spread them in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Roast the vegetables for 20-25 minutes, or until the peppers are tender and slightly charred. Flip them halfway through to ensure even roasting.
⏱️ 20 min•🌡️ 400 - 3
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 4
Once roasted, carefully transfer the peppers, jalapeño, and garlic to a blender. Add the remaining 1 tablespoon of olive oil, crushed tomatoes, vegetable broth, fresh basil, red wine vinegar, salt, and black pepper. Blend until smooth. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 10 min - 5
Pour the blended sauce into the pot with the drained rigatoni. Add the grated Parmesan cheese and toss to combine. If the sauce seems too thick, add a little more reserved pasta water, 1 tablespoon at a time, until the pasta is well coated.
⏱️ 5 min - 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.