Rigatoni with Roasted Red Pepper Sauce, Basil, and Goat Cheese

Rigatoni with Roasted Red Pepper Sauce, Basil, and Goat Cheese is a sumptuous and comforting pasta dish that combines the rich, smoky flavor of roasted red pepper sauce with the creamy tanginess of goat cheese and the fresh, aromatic lift of basil.

Flavor Profile and Textures:

• Roasted Red Pepper Sauce: The sauce, made from charred and peeled red bell peppers, provides a sweet and smoky depth. It’s blended with sautéed onions and garlic, adding layers of flavor.
• Goat Cheese: By melting the goat cheese into the sauce and pasta, you infuse the entire dish with its creamy, tangy richness. This method differs from simply topping the pasta with crumbled cheese and results in a smoother and more integrated cheesy flavor.
• Rigatoni Pasta: Rigatoni, with its tubular shape and ridges, is excellent for holding onto the sauce, ensuring each bite is flavorful. Its al dente texture offers a satisfying chewiness that contrasts nicely with the creamy sauce.
• Basil: Fresh basil adds a burst of herbaceous freshness, cutting through the richness of the sauce and cheese. It balances the dish and adds a pop of color.

The combination of hearty pasta, rich sauce, and melted cheese makes for a comfort food experience. The sweetness of the peppers, the creamy tang of the goat cheese, and the freshness of the basil create a harmonious blend of flavors. This dish, while easy to prepare, has an elegance that makes it suitable for both casual family dinners and more formal occasions.

Wine Pairing Recommendations:

• Douro Red Blend: Wines from Portugal’s Douro Valley are known for their bold flavors and good acidity, which can cut through the richness of the goat cheese. Look for a red blend from this region that balances fruitiness with moderate tannins.
• Chianti Classico: A classic Italian red, Chianti Classico is made primarily from Sangiovese grapes. It offers a balance of bright acidity and tannins, with flavors of cherries and earthy notes. The wine’s acidity cuts through the richness of the cheese, while its subtle fruity notes complement the sweetness of the roasted red peppers.
• Sauvignon Blanc: Sauvignon Blanc is known for its crisp acidity and vibrant citrus and herbaceous flavors. A New Zealand Sauvignon Blanc typically has pronounced tropical fruit notes which can complement the sweetness of the roasted red peppers. Alternatively, a Sauvignon Blanc from the Loire Valley, like a Sancerre, offers more minerality and subtle fruit flavors, providing a nice balance to the dish.

Rigatoni with Roasted Red Pepper Sauce, Basil, and Goat Cheese

5.0 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Roasted Red Pepper Sauce with Basil and Goat Cheese is a rich and flavorful blend of sweet and smoky roasted peppers, creamy and tangy goat cheese, and aromatic fresh basil, creating a harmonious and elegant sauce perfect for elevating pasta dishes.

Ingredients

• For the Roasted Red Pepper Sauce

• 4 large red bell peppers

• 2 tablespoons extra virgin olive oil

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• salt and ground black pepper, to taste

• For the Pasta

• 16 ounces rigatoni pasta

• 1 cup fresh basil, chopped

• 4 ounces goat cheese, crumbled

• 1/2 cup Parmesan cheese, grated

Equipment

• Large potBuy now
• KnifeBuy now
• Cooking spoonBuy now
• Baking sheetBuy now
• Saute panBuy now
• BlenderBuy now

Directions

• Roast the Red Peppers:
  Preheat your oven to 450°F. Place whole red bell peppers on a baking sheet.
  Roast in the oven, turning occasionally, until the peppers are fully charred and blistered, about 20-25 minutes. Remove from the oven and place in a bowl. Cover with plastic wrap and let them steam for 10 minutes. This makes peeling easier. Peel off the charred skin, remove the stems and seeds, and chop the peppers.
• Make the Roasted Red Pepper Sauce:
  In a saucepan, heat extra virgin olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, 2-3 minutes. Add the chopped roasted red peppers. Cook for another 2-3 minutes.
  
  Pour in the broth, and season with salt and ground black pepper. Let it simmer for 10 minutes.
  Tansfer to a blender and then return the sauce to the pot after it’s thoroughly pureed. Alternatively, use an immersion blender to puree the sauce in the pot until smooth.
• Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente.
  
  Drain the pasta, reserving 1/2 cup of pasta water.
• Combine the Dish:
  Add the cooked rigatoni to the roasted red pepper sauce, tossing to coat evenly. Use reserved pasta water to adjust the consistency if needed. Stir in most of the chopped basil and the goat cheese. Mix until the goat cheese melts into the sauce.
  
  Serve the pasta topped with the remaining basil and a sprinkle of Parmesan cheese.