Roasted Red Pepper and Goat Cheese Pasta


  • 4 red peppers
  • 1 pound rigatoni pasta (any other pasta will work just as well!)
  • 1/2 cup half and half
  • 2 tablespoons olive oil
  • 2 oz goat cheese
  • Basil, sliced for garnish


  1. Preheat oven to 450 degrees
  2. Place your peppers on a baking sheet and roast for 10 minutes. Remove the baking sheet, flip the peppers over, and roast for another 5 minutes or until the skin is very charred all the way around
  3. Remove the peppers from the oven, place in a large bowl, and cover with saran wrap. Let the peppers steam for 5-10 minutes
  4. When the 5-10 minutes are up, remove the saran wrap and peel the charred skin off the peppers (it should come off super easily). Slice the peppers, leaving behind the ribs and seeds, and add to a blender with your half and half, olive oil, and some salt and pepper. Blend until the peppers have pureed into a super smooth sauce
  5. Meanwhile, bring a pot of salted water to a boil over high heat and add your rigatoni. Cook according to package instructions and then drain in a colander. Add the drained pasta back to the pot
  6. Pour in your red pepper sauce and stir in your goat cheese
  7. Season to taste with salt and pepper, garnish with sliced basil, and serve