Rigatoni in Creamy sauce

Jun 10, 2025

3 min read

Updated: Jul 19

Rigatoni in Creamy Sauce: A Delicious Pasta Delight

This dish features a wonderful and delicious cream made from a blend of eggplant, vibrant bell peppers, and ripe tomatoes, all prepared in the traditional Italian style. The creamy sauce is rich and full of flavor, providing a perfect complement to the hearty rigatoni pasta. The eggplant adds a unique earthiness, while the bell peppers contribute a sweet and slightly tangy note, and the tomatoes bring acidity and freshness to the mix.

To elevate the dish further, you can combine this luxurious cream with a variety of proteins, such as crispy bacon, which adds a savory crunch, or for a lighter option, you might choose to incorporate tuna or mackerel, both of which lend a delightful seafood twist.

Alternatively, adding squids can introduce a touch of the ocean, giving the dish a sophisticated flavor profile that will impress anyone at the dining table.

Conclusion

Each protein option harmonizes beautifully with the creamy sauce, ensuring a satisfying and well-rounded meal. Follow the recipe closely to achieve the perfect balance of flavors and textures, and enjoy a delightful culinary experience that brings the taste of Italy right to your home.

Ingredients: simple, total time: 95 min.,5-6 serving

Preparation:

Preparation Vegetables:

Wash all the vegetables well.
Transfer whole vegetables in little oiled, a baking dish. (If you are using tomato paste, you will add it later).
Pour oil over them, and sprinkle with salt and pepper.
Bake in a preheated oven at 190 °C for about 60–90 minutes, until they soften well.

Pasta:

Near the end of baking, add pasta water, add a teaspoon of salt and wait for it to boil.
Pour the pasta, cook according to the instructions until alla dente.
While cooking pasta, stir occasionally.
When the pasta is almost good, strain it well. Set aside.

Preparation creamy sauce:

Filter the oil with the juice from the pan you baked it in, and discard the seeds if there are any.
Pull out and peel the skins, and remove the stalks.
Remove the seeds from the peppers with the help of a knife.
Chop all into small pieces with help of a knife, then transfer it all to a blender container.
Add salt and black pepper to taste, garlic, oregano, basil, chopped mozzarella, and 50 ml of filtered oil, blend it all well into the cream.
If it's too thick, add more filtered liquid. (If you are using tomato paste, add it with the other ingredients.)
When you have obtained a uniform, creamy mixture, transfer it to a pan.
Heat it on low, moderate heat.
When the cream is heated, add grated Parmesan cheese and stir.
You can serve this creamy sauce immediately with pasta and Parmesan cheese or pack in containers with a lid, cool down then keep in the freeze for up to 1–2 months.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

Separate 180 ml of pasta cream for 2 people.
If you like fish, you can definitely add filtered canned tuna, mackerel, or squids to this cream. About 3 cans of mackerel or 3 cans of tuna go with this amount of cream. Calculate per person 1 can of 50-70 g.
Salt the squid and fry in a little olive oil, until golden brown, then add to the cream.
Instead of fish, you can add diced bacon, 50 g is enough for 2 people.