Rigatoni Pasta Black Eye Peas

One pan Rigatoni Black Eye Peas and Bell Peppers is an ultimate perfect flavor pairing

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This one pan rigatoni pasta black eye peas is not the typical primo (first course) Italian dish. It’s meant to be served as a main course, but no offense taken if it’s served as a first course. Despite that suggestion it makes an excellent flavorful starter. Whatever the chosen course, it will delight your guests and family. Many pasta dishes are traditionally served with some type of pasta sauce. Confidentially speaking, the pasta sauce won’t be missed when devouring this meal.

When making this ultimate one pan rigatoni pasta black eye peas dish, the right type of rigatoni pasta selection matters. Some rigatoni pastas don’t have any ridges. Choose one with ridges, like this Barilla Artisanal Collezione which has the perfect ridges to soak up the delicate and flavorful sauce.

How to create the perfect depth of flavorful sauce with variation for this rigatoni pasta black eye peas one pan wonder!

Further, while the ridiculously tasty sauce has a wow factor, it can be varied by adding sensible ingredients. The aromatics coupled with white wine, black eye peas and colorful bell peppers married together to create an amazingly delicious sauce. Asiago, a mild flavored cheese, and starchy pasta water adds a beautiful depth of flavor to the sauce. And it is certainly a dish whereby the red pasta sauce won’t be missed.

However, this one pan rigatoni black eye peas with bell peppers dish offers versatility. Complement the already delicious sauce with grape or cherry tomatoes, for example. That allows the sauce to take on another depth of flavor without creating a red tomato sauce. Additionally, some recommended substitutions to make it vegetarian or vegan friendly is to use vegan cheese and white wine can be replaced with vegetable stock. Whatever changes are made, the ultimate one pan pasta dish will be awesome. Happy Cooking!

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5 from 1 vote

Rigatoni With Black-eye Peas

This is an amazingly delicious, easy to make Rigatoni Pasta with black eye peas and bell peppers. It's a one pan genius dish that is vegetarian and vegan friendly.

Course Al La Carte, Dinner, Lunch
Cuisine American, Italian, Mediterranean, One Pan Recipes, Vegan Cuisine, Vegetarian Cuisine
Keyword 30-Minute Recipe, Best Pasta Recipes, Italian Recipes, Pasta and Beans, Pasta and Vegetables, Rigatoni Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 810 kcal
Author Julietkitchen By Chef Yasmin


  • 2 – 3 tablespoons extra virgin olive oil
  • 1 medium onion peeled and sliced
  • 4 – 6 cloves garlic peeled and roughly chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon red pepper flakes (Optional)
  • 1/2 teaspoon salt Adjust for your diet
  • 1 yellow or orange bell pepper seeded and sliced
  • 1 red bell pepper seeded and sliced
  • 3 yellow potatoes peeled and diced into 1/2 to 3/4 inch pieces.
  • 15 ounces black eyes peas 1 can. Rinsed thoroughly
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup white wine or can substitute vegetable or chicken stock.
  • 4-6 scallions chopped
  • 1/2 cup asiago cheese (to make it vegan or vegetarian friendly substitute vegan cheese)


  • 12 ounces Rigatoni pasta I use Barilla Collezione Artisanal Collection
  • 4 1/2 -5 quarts water
  • a generous amount of salt I use 1 tablespoon to salt the water


Simultaneously Cook the Pasta and Black Eye Pea Mixture

For the Pasta:

  1. Bring 4.5 to 5 quarts of water to a boil. Add 1 tablespoon kosher salt.

    Note: The pasta will not be salty as the water is discarded, except for a 1/2 cup reserved to create extra sauce in the dish.

  2. Cook the pasta according to package direction. Be sure to reserve 1/2 cup of the starchy pasta water.

    Note: I like to cook the pasta for two minutes less than the al dente package direction. This allows for finishing the pasta in the bean sauce.

Let's cook the black eye peas while the pasta is cooking

  1. In a large deep sauté pan, heat the olive oil over medium heat.

  2. Add the onions and sauté 2 – 3 minutes until fragrant and it starts to soften.

  3. Add the garlic and thyme. Mix and cook 1 minute.

  4. Add the red pepper flakes and cook 30 to 60 seconds.

  5. Add the peppers and potatoes. Season with salt and freshly ground black pepper. Mix.

  6. Add in the black eye peas. Salt to taste. Pour in the white wine or veggie stock. Mix. to combine. Cover with a tight lid. Cook until the potatoes are fork tender and the peppers softened. Takes about 5 minutes.

  7. Add in the pasta and if necessary add in some or all of the reserved pasta water to create more sauce. Cover and cook two minutes to fully complete cooking the pasta to al dente texture.

  8. Turn off the stove. Add in the scallions and cheese. Mix.

  9. Plate and serve. Enjoy.

Nutrition Facts
Rigatoni With Black-eye Peas
Amount Per Serving
Calories 810 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 9mg3%
Sodium 533mg23%
Potassium 1303mg37%
Carbohydrates 119g40%
Fiber 15g63%
Sugar 11g12%
Protein 28g56%
Vitamin A 2259IU45%
Vitamin C 111mg135%
Calcium 259mg26%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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