Photo of One-pot roasted red pepper pasta with toasted breadcrumbs by Sammy Montgoms by WW

One-pot roasted red pepper pasta with toasted breadcrumbs by Sammy Montgoms

Points® value
Total Time
1 hr 30 min
15 min
1 hr 15 min


Red bell pepper

4 medium


1 small


4 clove(s), large

Crushed red pepper flakes

¼ tsp(s)

Dried basil

½ tsp(s)

Dried oregano

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Freshly grated nutmeg


Smoked paprika


Olive oil

2 tbsp(s)

Canned unsalted tomato paste

4 tbsp(s)

Fresh basil

cup(s), plus more for garnish (optional)

Canned reduced fat coconut milk

13½ fl oz

Store-bought chicken stock

3½ cup(s), or vegetable stock

Uncooked rigatoni

1 pound(s)

Seasoned breadcrumbs

¼ cup(s)

Olive oil

1½ tsp(s)

Grated Parmigiano-Reggiano

½ cup(s)


  1. Preheat oven to 450°F. Arrange the red peppers on a small baking sheet. Roast 40 to 50 minutes, until blackened all over, turning over halfway through. Remove from the oven.
  2. Meanwhile, finely chop the onion and garlic. When the red peppers are cool enough to handle, remove skin and seeds.
  3. Heat a large deep skillet or Dutch oven on medium. Add 2 tbsp olive oil. Add the onion and cook 4 to 5 minutes, until translucent, stirring occasionally. Stir in the garlic, crushed red pepper, dried basil, dried oregano, salt, pepper, nutmeg, and smoked paprika. Cook 1 minute, stirring.
  4. Add the tomato paste. Cook until paste turns a dark red, about 3 minutes, stirring often. Reduce heat to low. Add the peeled red peppers, fresh basil, coconut milk, and 3 cups of chicken stock.
  5. With an immersion blender, puree contents of skillet until smooth. Increase heat to medium and heat to a boil. Stir in the pasta. Simmer 10 to 15 minutes, until pasta is cooked, stirring occasionally. If sauce seems thick partway through cooking, add remaining 1/2 cup chicken stock.
  6. While the pasta cooks, add breadcrumbs and 1 1/2 tsp olive oil to a small pot. Cook on medium 3 to 4 minutes, or until crumbs are golden brown, stirring often.
  7. Divide cooked pasta among 4 plates. Top with the toasted breadcrumbs and Parmigiano. Garnish with basil, if desired.
  8. Serving size: about 1 cup