Spicy Bell Pepper Rigatoni – Easy, Vegan, and Loaded with Flavor
Cozy up to this vibrant Spicy Bell Pepper Rigatoni for a healthy weeknight dinner! Roasted red bell peppers and roma tomatoes come together with fragrant sage, creating a veggie packed sauce that is both healthy and flavorful. Garnish with a drizzle of chili olive oil for the spice and pair with Banza’s rigatoni for a punch of protein.
How to Make Spicy Bell Pepper Rigatoni:
Flavorful Ingredients:
This spicy bell pepper rigatoni is not only bursting with flavor but also packed with nourishing ingredients. From antioxidant-rich vegetables to fiber-filled pasta, every component is chosen to fuel your body. Here’s what you’ll need:
- Red Bell Peppers
- Roma Tomatoes
- Shallots
- Garlic
- Balsamic Vinegar
- Banza Rigatoni
- Fresh Sage
- Chili Olive Oil
The Benefits of Roasting Tomatoes and Peppers:
Roasting your veggies takes this pasta sauce to the next level. The heat concentrates their natural sweetness, adding layers of complexity to the sauce. Roma tomatoes are ideal for roasting because of their meaty texture, while red bell peppers provide a subtle sweetness to balance the spices. The balsamic vinegar adds depth to the flavor and the chili olive oil is the perfect spicy garnish.
Order this recipe on Instacart! Click here to automatically add all of the ingredients to your cart.
How to Customize the Heat
The level of heat in this dish is entirely up to you. A drizzle of Brightland’s chili olive oil adds just the right amount of mild spice, but you can dial it up by adding more, or adding red pepper flakes or fresh chili peppers if you like more heat. Alternatively, leave out the chili oil altogether for a mild version.
Frequently Asked Questions
1. Can I use another type of pasta?
Absolutely! While we love Banza rigatoni for its protein content, any short pasta like penne or fusilli will work beautifully with this sauce.
2. How do I store leftovers?
Store leftover pasta in an airtight container in the fridge for up to 3 days. Add a splash of water or olive oil when reheating to revive the sauce.
3. Is there a way to make it creamier?
This sauce is naturally rich and smooth thanks to the roasted vegetables and aromatic sage. If you’re looking to make it even creamier without dairy, blend in a spoonful of cashew cream or add a splash of soy milk when blending the sauce. I love using THIS SOY MILK as the only ingredients are soy and water, and it’s packed with 12g of protein per cup.
4. What makes this dish spicy?
We use a drizzle of Brightland’s Chili Olive Oil for garnish and it adds the most delicious, rich, spicy finish. A small drizzle isn’t too spicy, so if you’re afraid of heat don’t be. Feel free to add red pepper flakes if you want an even spicier dish.
{If you like this recipe you’ll love my NO BOIL CHERRY TOMATO PASTA BAKE and my KALE RICOTTA PASTA.}
Spicy Bell Pepper Rigatoni
Ingredients
- 8 oz Rigatoni, I used an entire box of Banza's rigatoni
- Cooking Olive Oil, for roasting
- 1 Red Bell Pepper, quartered and cored
- 4 Roma Tomatoes, quartered
- 8 cloves Garlic
- 2 Shallots, halved
- 2 tsp Balsamic Vinegar
- 6 Fresh Sage Leaves, plus more for garnish
- Chili Olive Oil, garnish
- Sea Salt, generous pinch
- Black Pepper, to taste
Instructions
Roast the Vegetables
- Preheat the oven to 400°F.
- Place the red bell pepper, tomatoes, garlic cloves, and shallot halves on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 30 minutes, until the bell pepper is soft and lightly charred, and the tomatoes and shallot are caramelized. Let cool slightly.
Blend the Sauce
- Transfer the roasted bell pepper, tomatoes, shallot, and peeled garlic into a blender or food processor.
- Add the balsamic vinegar and sage.
- Blend until smooth and creamy. Taste and adjust seasoning with salt, pepper, or red pepper flakes for more heat.
Cook the Pasta
- While the sauce blends, cook your pasta according to the package instructions.
- Reserve 1/4 cup of pasta water before draining.
Combine Sauce and Pasta
- In a large pan over medium heat, warm the blended sauce.
- Add the drained pasta and stir to coat, using the reserved pasta water to loosen the sauce if needed.
- Divide between 4 plates and finish with a drizzle of chili olive oil and more sage.