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–+ servings
A plate of Roasted Red Pepper Vodka Rigatoni, topped with parmesan, herbs, and roasted red peppers.

Roasted Red Pepper Vodka Rigatoni

A creamy and flavorful rigatoni dish featuring roasted red peppers and a rich vodka sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 jar (12 oz) Roasted red peppers drained
  • 1/2 cup Heavy cream
  • 1/4 cup Vodka
  • 2 cloves Garlic minced
  • 2 tablespoons Olive oil
  • 1/4 teaspoon Red pepper flakes optional
  • 1/2 cup Parmesan cheese grated
  • Salt to taste Salt
  • Black pepper to taste Black pepper
For the Pasta
  • 1 pound Rigatoni
  • 1/4 cup Pasta water reserved

Equipment

  • Large pot
  • Large skillet
  • Blender

Method
 

  1. Cook rigatoni in a large pot of salted boiling water according to package directions. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
  3. Add the drained roasted red peppers to the skillet. Cook for 2-3 minutes.
  4. Transfer the roasted red pepper mixture to a blender. Add heavy cream and vodka. Blend until smooth.
  5. Pour the blended sauce back into the skillet. Heat over medium-low heat. Stir in grated Parmesan cheese until melted and the sauce is smooth.
  6. Season the sauce with salt and black pepper to taste.
  7. Add the drained rigatoni to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  8. Serve immediately.

Notes

Garnish with fresh basil or extra Parmesan cheese if desired.

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