Rigatoni with roasted red pepper puree and mushrooms

  • Preparation 15 min
  • Cooking 1 h 10 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 3 large red bell peppers emptied, sliced
  • 2 large garlic cloves, finely chopped
  • Olive oil
  • 454 g Barilla rigatoni
  • 454 g (2 packs) white mushrooms, cut into large pieces
  • 1/4 cup butter
  • 1/4 cup white wine
  • 1/4 cup milk
  • 1/4 cup grated fresh Parmesan + a little for the service
  • 1/4 cup finely chopped fresh chives + a little for the service
  • Salt and pepper from the mill



  • Preheat the oven to 325°F.
  • Place peppers and garlic on a large baking tray, season with salt and pepper and drizzle with olive oil. Toss.
  • Place in the oven and cook for 45 minutes, stirring occasionally. Pour into a food processor and puree. Set aside.
  • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Pour into a colander and drain well. Set aside.
  • In a large skillet heated over high heat, add a drizzle of olive oil and melt the butter.
  • Add the mushrooms, season with salt and pepper and mix. Cook for 7 to 8 minutes, stirring occasionally.
  • Add the white wine, mix and continue cooking for 2 to 3 minutes.
  • Add pasta, red pepper puree, milk, Parmesan and mix. Heat over medium heat and cook for a few minutes, stirring, to warm up. Correct the texture by adding a little milk as needed! Garnish with Parmesan cheese and fresh chives.