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Roasted Red Pepper Rigatoni… I was craving a red pepper sauce but also a carbonara, so I took the idea and ran with it. Before you come for my head, I am NOT claiming it is carbonara in any way, shape or form ok? OK? ok…I simply took my favorite elements of it and infused them into my classic roasted red pepper pasta. I will be a heretic here, but I will say that I am not crazy about guanciale, at least not the guanciale I can find in town. Tried it in Italy last year and it was a game changer, but here? I much prefer pancetta.

If you enjoyed this recipe, check out my Rigatoni Alla Vodka!

Why You’ll Love Roasted Red Pepper Rigatoni

This pasta is very flavorful, creamy and truly easy to make. It is rich but balanced if that makes sense? It is what I consider a perfect Spring pasta! I love making it when hosting because it is very easy to make the roasted red pepper paste ahead of time and just assemble pretty close to serving time. I serve it family style and I promise it is always a hit.

Roasted Red Pepper Rigatoni

How To Prepare Roasted Red Pepper Rigatoni

🫑 First, rub oil onto the bell peppers and Fresno. Broil until black on all sides. Then, place in a bowl, cover with plastic wrap and let cool.

🌶 Secondly, peel and remove the seeds. Blend with the basil.

🥓 In a cold pan, add the pancetta and turn heat to medium high for 2 minutes. Lower to med low and let it render and crisp up.

🧄 Remove from the pan and add olive oil, the shallots and garlic clove. Cook on medium until translucent and remove garlic.

🐠 Add in 3/4 of the pepper paste (reserve some because it makes a bit too much). Add in fish sauce and Tamari.

🧂 Boil your pasta in salted water until almost al dente.

🥚 Whisk the egg into the parmesan and temper by adding 1/4 cup of pasta water.

🔥 Add the pasta to the sauce with some pasta water and cook for 2 minutes until it becomes glossy.

💛 Turn heat off and add the parmesan egg and mix until fully incorporated. Test and add salt if needed at this point.

🍝 Lastly, serve with the pancetta, parmesan and basil.

Roasted Red Pepper Rigatoni

Substitutions and Variations

  1. If you don’t want to roast your own peppers, that’s fine. You can use the jarred version but make sure you wash them and dry them really well.
  2. You can use Calabrian chiles instead of Fresno peppers.
  3. You can use ANY pasta you like, yes, even long pastas like bucatini.
  4. When it comes to the cheese, you could use Grana Padano or Pecorino Romano.
  5. You can use Guanciale or bacon instead of pancetta.

Chef Nadia’s Tip

Roast the peppers yourself… trust me the flavor is amazing!

Roasted Red Pepper Rigatoni

Chef Nadia’s Tips 🌶

  • I had a bit of red pepper paste left, so you can make an extra serving if you’d like.

Similar Recipes

Common Questions

Do I have to roast the peppers myself?

You don’t have to. You can use the jarred version but make sure you wash them and dry them really well.

Can I use another type of pepper?

Yes of course! You can use Calabrian peppers instead of Fresno peppers.

Can I use any other type of pasta?

Yes of course! You can use any type of pasta you like… even long ones like bucatini.

Can I use something other than pancetta?

Yes! You can use guanciale or bacon.

Can I use avocado oil?

Yes definitely! You can use any oil of choice.

Roasted Red Pepper Rigatoni

By Nadia Aidi
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Servings: 2
Roasted Red Pepper Rigatoni… I was craving a red pepper sauce but also a carbonara, so I took the idea and ran with it. Before you come for my head, I am NOT claiming it is carbonara in any way, shape or form ok? OK? ok…I simply took my favorite elements of it and infused them into my classic roasted red pepper pasta. I will be a heretic here, but I will say that I am not crazy about guanciale, at least not the guanciale I can find in town. I tried it in Italy last year and it was a game changer, but here? I much prefer pancetta.

Ingredients 

  • 3 red bell peppers, medium/large
  • 1 fresno pepper
  • 4 oz pancetta, thinly sliced
  • 2 tbsp olive oil, and more for rubbing on the peppers
  • 1 shallot, large and brunoise
  • 1 clove garlic, large
  • 1 tbsp tamari, or soy sauce
  • 1/2 tbsp fish sauce
  • 1 egg
  • 1/2 cup parmigiano, grated and more for topping
  • Salt and pepper, to taste
  • 6 basil leaves, and more for topping
  • 8 oz mezzi rigatoni

Directions 

  • First, rub oil onto the bell peppers and Fresno. Broil until black on all sides. Then, place in a bowl, cover with plastic wrap and let cool.
  • Secondly, peel and remove the seeds. Blend with the basil.
  • In a cold pan, add the pancetta and turn heat to medium high for 2 minutes. Lower to med low and let it render and crisp up.
  • Remove from the pan and add olive oil, the shallots and garlic clove. Cook on medium until translucent and remove garlic.
  • Add in 3/4 of the pepper paste (reserve some because it makes a bit too much). Add in fish sauce and Tamari.
  • Boil your pasta in salted water until almost al dente.
  • Whisk the egg into the parmesan and temper by adding 1/4 cup of pasta water.
  • Add the pasta to the sauce with some pasta water and cook for 2 minutes until it becomes glossy.
  • Turn heat off and add the parmesan egg and mix until fully incorporated. Test and add salt if needed at this point.
  • Lastly, serve with the pancetta, parmesan and basil.

Nutrition

Calories: 1955kcal, Carbohydrates: 202g, Protein: 74g, Fat: 95g, Saturated Fat: 29g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 46g, Trans Fat: 0.2g, Cholesterol: 273mg, Sodium: 3359mg, Potassium: 1792mg, Fiber: 16g, Sugar: 25g, Vitamin A: 12128IU, Vitamin C: 477mg, Calcium: 723mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian

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