Rigatoni and Crab in a Roasted Red Pepper Rose Sauce Recipe

With only a splash of cream, this rosé sauce with roasted red peppers is rich but not heavy. Experiment by trying it with crab as directed, scallops or lobster.


  1. Cook pasta according to package directions. Drain and reserve 1/4 cup cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook onion, roasted peppers, garlic, chili flakes and salt for about 5 minutes or until tender. Stir in tomato paste; cook for 1 minute.
  3. Transfer to blender along with passata; purée until smooth. Return to skillet; bring to simmer. Stir in cream and simmer for about 6 minutes or until thickened. Stir in crab; cook for about 2 minutes or until heated through.
  4. Add pasta and reserved cooking liquid to skillet; toss until well coated. Stir in chives.


  • To roast red peppers: Broil peppers on foil-lined tray until charred all over. Transfer to bowl; cover and let stand for 10 minutes. Let cool slightly and remove skin. (Alternatively, grill peppers over high heat.)

Makes 4 servings. Per serving: 296 calories, 10 g fat, 4 g saturated fat, 51 mg cholesterol, 390 mg sodium, 36 g carbohydrate, 4 g fiber, 9 g sugars, 16 g protein

A Pasta Fits original recipe.

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