Fresh Roasted Red Pepper Cream Sauce Pipe Rigate

This is my all time favourite pasta recipe. It’s comforting and absolutely scrumptious. 

Don’t forget to tag me or send me your recreations if you make this. I would love to share!


  • 5 cloves of Garlic (minced)
  • 1/2 medium Onion (minced)
  • 3 tbsp of Olive Oil
  • 2 tbsp of Parsley (chopped)
  • 2 tbsp of Basil (chopped)
  • 1 medium Red Pepper diced
  • 10 Cherry Tomatoes cut in half
  • 1/2 can of peeled tomato and purée
  • 1 tsp Chilli Flakes
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 150 ml of Cream
  • 2 cups of Pipe Rigate


  1. In a large pan, heat the olive oil and fry the garlic and onion until it turns golden brown
  2. Add the cherry tomatoes, red pepper and canned tomato with the puree.
  3. Fry the mixture until all the water has evaporated, then add the peppers/tomatoes are soft
  4. Add the basil and parsley, and stir on medium heat for another 5 mins
  5. Turn off the gas, and place the mixture aside to cool
  6. Once it has cooled down, place the mixture into a blender and blend until smooth.
  7. Place the mixture back in the pan, turn up the heat to a slow simmer, and add the cream.
  8. Once the mixture has started to bubble, add salt, pepper, chilli flakes, thyme and oregano. Let it cook on low heat for 10mins.
  9. In another pot, add boiling water and salt. Place the pipe rigate to boil.
  10. Once the pipe rigate is ready, drain it and add to the sauce mixture. Stir continuously, but gently, to let the pasta absorb the sauce without breaking the pasta.
  11. Season with more chilli flakes as you please and serve! I’ve added a mint leaf on top.

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