Roasted red peppers have a sweet and smoky taste that pair nicely with a little bit of cream and the saltiness of Pecorino Romano.
Creamy Roasted Red Pepper Rigatoni
February 10, 2024
Category
Recipes
You can use vegetable broth if you prefer.
Persons
4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 pound (16 oz) pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups roasted red peppers, drained
- Salt and pepper to taste
- Optional: Red pepper flakes (to taste)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Pecorino Romano cheese, grated (plus extra for topping)
- Reserved pasta water
Instructions
- Cook Rigatoni according to package instructions.
- In a pan, sauté chopped onion and 3 minced garlic cloves in 1 tablespoon of olive oil and 2 tablespoons of butter until softened.
- Season the sautéed mixture with salt and pepper to taste. Optionally, add red pepper flakes for some heat.
- Transfer the seasoned mixture to a blender, add 2 cups of roasted red peppers, and 1 cup of chicken broth. Purée until smooth.
- Pour the red pepper mixture back into the pan over medium heat.
- Add 1 cup of heavy cream and stir until well combined.
- Mix in 1 cup of grated Pecorino Romano cheese until the sauce is creamy.
- Drain the cooked pasta and add it to the pan, tossing to coat the pasta evenly with the creamy red pepper sauce. Add some pasta water if needed to get the desired consistency.
- Serve the pasta, topping each plate with additional grated Pecorino Romano cheese.
- Enjoy!
