Photo of Pasta peperonata by WW

Pasta peperonata

Points® value
Total Time
20 min
10 min
10 min
Rigatoni tubes are brilliant for this vegetarian pasta dish, as they trap all the delicious sauce inside and in the ridges


White pasta, dry

300 g, rigatoni

Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced


2 clove(s), finely sliced

Roasted red peppers in brine, drained

320 g, drained weight

Red wine vinegar

10 ml

Reduced fat soured cream

100 ml

Parsley, fresh

1 tablespoon(s), roughly chopped, plus extra to serve

Vegetarian parmesan style hard cheese

30 g, shaved


  1. Cook the pasta in a large pan of boiling salted water to pack instructions. Drain, reserving about 200ml of the cooking water.
  2. Meanwhile, mist a large frying pan with cooking spray and cook the onion over a low-medium heat for 5-6 minutes until soft. Add the garlic and cook for a further minute. Tip in the peppers and cook for 2-3 minutes until heated through, then stir in the vinegar and season well. Add the soured cream, then the pasta with a splash of the reserved pasta water and toss together. Stir in more pasta water if it seems dry.
  3. Add the chopped parsley and combine. Divide among 4 bowls. Grind over black pepper and scatter with the cheese and extra parsley to serve.