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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.

Roast the vegetables for 20-25 minutes, or until the peppers are tender and slightly charred. Flip them halfway through to ensure even roasting.

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.

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.

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.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.


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.

Roast the vegetables for 20-25 minutes, or until the peppers are tender and slightly charred. Flip them halfway through to ensure even roasting.

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.

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.

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.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
