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ROASTED RED PEPPER RIGATONI

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Course: Main Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 12 oz rigatoni pasta (or pasta of choice)
  • 1 tbsp minced garlic (approximately 3-4 cloves)
  • 3 shallots (thinly sliced (or 1/2 medium yellow onion))
  • 2 tbsp butter
  • 1 cup half-and-half (or sub with milk of choice or heavy cream)
  • 4 oz cream cheese (softened to room temp and cubed)
  • 1/2 cup grated parmesan cheese
  • 12 oz jar of roasted red peppers (in water) (drained and rinsed)

Garnishment

  • Fresh or dried basil
  • Grated parmesan cheese

Instructions

  • Boil the pasta in salted water according to the instructions. Drain the water.
  • In a preheated pan, melt the butter and fry the shallots until transparent. Then add chopped garlic.
  • Pour in half-and-half, then cream cheese and parmesan. Cook until the cream cheese has melted.
  • Add roasted red peppers to warm them up.
  • Transfer the sauce to a blender and beat until smooth. Salt and pepper to taste.
  • Mix the sauce with the paste. Sprinkle with basil and parmesan.

Notes

  • To prevent the pasta from sticking after cooking, add a couple of tablespoons of olive oil and mix.2. Half-and-half you can replace with 10% cream.

  • Remove the cream cheese from the refrigerator in advance ta take room temperature. Then it will melt faster in the pan. Or simply chop it into small pieces with a knife.

  • You can whip the sauce using an immersion blender or in the food processor.
 
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