Roasted Red Pepper Rigatoni
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Dinner
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Cuisine
Italian
Roasted Red Pepper Rigatoni
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A quick, but flavorful weeknight pasta dish using a roasted red pepper cream sauce.
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Ingredients
- 1 red bell pepper cored and halved, large
- 1 onion halved with peel left on, small, white
- 3 cloves garlic peel left on
- ¼ cup olive oil
- 1 tsp salt
- ½ teaspoon fennel seed optional
- ½ teaspoon white peppercorns or ground white pepper, optional
- 1 lb rigatoni pasta
- ½ cup heavy cream
- ½ cup Parmesan Cheese grated
- salt to taste, fresh pepper
- black pepper
- parsley
Instructions
- To start, heat your broiler to its highest setting and place a rack about 2" from the top. Put the chopped red pepper, onion, and garlic onto a sheet pan with the skin and peel sides up. Roast until the veggies are completely blackened, about 5-8 minutes, do not turn. Check often, some pieces might cook faster then others.
- While the veggies are roasting, get a pot of salted water boiling and cook your rigatoni until al dente, or to package directions. Save at least 1 cup of pasta water for later before draining.
- When the veggies are done, let them cool slightly and peel off the blackened skins and peels. Toss all the veggies into a blender with the olive oil, salt, fennel seed, and white pepper and blend until very smooth.
- Heat a large fry pan under medium heat and add the pepper sauce to it. Once it comes to a simmer add the heavy cream, parmesan, and reserved pasta water. Then, add the drained rigatoni and cook in the sauce until it thickens, about 2-3 minutes. Serve with some freshly cracked pepper, parsley, and salt if it needs it.
Notes
- Use freshly grated parmesan for a creamier sauce that doesn't stick as much.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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