This roast sweet pepper and tomato rigatoni is the kind of dish that fills the kitchen with warmth and makes everyone feel at home. Sweet peppers roasted until smoky, tomatoes slow cooked until soft, and golden garlic blended into a smooth and rich sauce.
It is simple, cozy and perfect for a relaxed meal with the people you love. The flavors are mellow, sweet and gently fiery, creating a pasta that feels both comforting and vibrant.
If you want a dish that brings warmth to the table and has everyone asking for seconds, this is the one.
Ingredients
For the Sauce
- 2 to 3 Marconi sweet peppers
- 5 to 6 ripe tomatoes
- 4 to 5 garlic cloves (unpeeled)
- Half cup olive oil
- Quarter cup almonds (soaked in hot water for 20 minutes)
- Salt to taste
- Black pepper to taste
For the Pasta
- 400 g rigatoni
- Salted water for boiling
Optional Toppings
- Flaky sea salt
- Freshly grated Parmesan
- Extra drizzle of olive oil
- Fresh basil
Steps
1. Roast the Peppers
- Lightly oil the peppers.
- Place them in a very hot oven or pizza oven.
- Cook until the skins are blistered, black, and the peppers are softened.
- Wrap them in foil and let them steam as they cool.
- Peel off the skins and remove the seeds.
2. Make the Tomato Confit
Place tomatoes on a tray.
Add the garlic cloves.
Pour enough olive oil to lightly cover the bottom of the tray.
Roast at low heat (140 to 160°C) until the tomatoes collapse and the garlic is golden and soft.
3. Blend the Sauce
Squeeze the roasted garlic out of its skins.
Add peppers, tomatoes, garlic, the flavored oil and soaked almonds to a blender.
Blend until smooth.
Season with salt and black pepper.
4. Cook the Rigatoni
Bring a pot of salted water to a boil.
Cook the rigatoni until al dente.
Reserve half a cup of pasta water.
Drain the pasta.
5. Combine
Warm the sauce in a pan.
Add the cooked rigatoni.
Use a splash of pasta water if needed to loosen the sauce.
Coat the pasta evenly.
6. Serve
Top with Parmesan, flaky salt or a little extra olive oil.
Serve warm.
Conclusion
This roast sweet pepper and tomato rigatoni is full of smoky, mellow and naturally sweet flavors.
It is simple to make, full of real ingredients and brings comfort in every bite.
Perfect for a cozy dinner, a weekend treat or anytime you want a bowl of pasta that tastes slow-cooked and special.
FAQ
Can I make the sauce ahead of time?
Yes. Store in the fridge for up to 3 days or freeze for up to 2 months.
Can I use different peppers?
Any sweet red peppers will work as long as they are roasted well.
Can I skip the almonds?
Yes. You can replace them with cashews or leave nuts out completely.
Can I use canned tomatoes?
Fresh tomatoes give the best flavor but canned can be used if needed.
What pasta shapes work besides rigatoni?
Penne, fusilli or any pasta shape with ridges works well.
1. Why Roasting Changes the Flavor
Explain how roasting peppers and tomatoes deepens sweetness, adds smokiness and makes the sauce smoother.
People love learning why a technique makes food taste better.
2. How to Choose the Best Peppers and Tomatoes
Add tips like:
- Look for firm, bright peppers
- Choose ripe, slightly soft tomatoes
- Seasonal produce gives the best results
This adds value and makes the recipe feel more expert.
3. What Type of Olive Oil Works Best
Talk about using:
- Extra virgin olive oil for flavor
- Light olive oil if someone prefers a milder taste
This makes the recipe feel more personalized.
4. How to Adjust the Spice Level
Some readers want spicy, some don’t.
You can mention adding:
- Chili flakes
- Calabrian chili
- Smoked paprika
Or keeping it mild.
5. Vegan and Non-Vegan Variations
This helps a lot of people:
- Vegan version without parmesan
- Add mascarpone or ricotta for creaminess
- Add grilled chicken or shrimp for protein
6. Best Pasta Shapes to Pair with the Sauce
Explain why rigatoni works well and give alternatives:
- Penne
- Fusilli
- Paccheri
This helps readers adapt to what they already have.
7. What Side Dishes Go Well With It
For example:
- A simple green salad
- Garlic bread
- Roasted vegetables
This makes the meal feel complete.
8. Storage and Reheating Tips
People always appreciate this:
- Sauce can be stored 3 days
- Pasta can be reheated with a splash of water
- Frozen sauce tastes even better later
9. When This Dish Is Perfect To Serve
Add a human touch:
- Cozy weeknight dinner
- Weekend cooking
- Date night
- Feeding family or friends
This connects emotionally with readers.
10. Ingredient Substitutions
Help readers who don’t have specific items:
- Use bell peppers if Marconi aren’t available
- Use cashews instead of almonds
- Use canned tomatoes if needed
Ingredients
Method
- Lightly oil the peppers.
- Place them in a very hot oven or pizza oven.
- Cook until the skins are blistered, black, and the peppers are softened.
- Wrap them in foil and let them steam as they cool.
- Peel off the skins and remove the seeds.
- Place tomatoes on a tray.
- Add the garlic cloves.
- Pour enough olive oil to lightly cover the bottom of the tray.
- Roast at low heat (140 to 160°C) until the tomatoes collapse and the garlic is golden and soft.
- Squeeze the roasted garlic out of its skins.
- Add peppers, tomatoes, garlic, the flavored oil and soaked almonds to a blender.
- Blend until smooth.
- Season with salt and black pepper.
- Bring a pot of salted water to a boil.
- Cook the rigatoni until al dente.
- Reserve half a cup of pasta water.
- Drain the pasta.
- Warm the sauce in a pan.
- Add the cooked rigatoni.
- Use a splash of pasta water if needed to loosen the sauce.
- Coat the pasta evenly.
- Serve
- Top with Parmesan, flaky salt or a little extra olive oil.
- Serve warm.
