ROASTED RED PEPPER RIGATONI

This Roasted Red Pepper Rigatoni is an easy-to-make, flavorful pasta dish that is going to knock your socks off! Made with a handful of ingredients and comes together in under 20 minutes. Creamy, savory-sweet red bell pepper sauce garnished with basil and parmesan cheese.

Light, on the healthy side of things, and the perfect comfort dish to get you through these never-ending cool months. Sure to be a repeat on your table tonight!

Yum! Yum! YUUUM! That is all I have to say about this dish. This recipe comes together, from start to finish, in 20-25 minutes. It’s quick and easy, making it the best dinner option for you tonight. Trust me, you are going to want to make this.

I may be saying this because I am a complete carb-ivore, but I cannot think of anything better on a week night (or week day if I’m completely honest) than a super simple pasta dish. And yes, you read that correctly. I said CARB-ivore. Rather than a carnivore (that consumes meat), I consider myself a CARB (carbohydrates: pasta, breads, etc)-ivore. I think many of you can admit that you are to some degree. No shame here, so don’t worry about your own. If you bring me some form of carbs — we are instantly friends!

 Course Main Dish
 Cuisine American, Italian
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings 4 servings
 Calories 627 kcal

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

  1. Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
  2. While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.
  3. Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream 
  4. cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
  5. Safely pour the sauce into a food processor (or safe dish to use an immersion blender) or blender and puree until creamy. Taste test sauce and season with salt and pepper, if desired and to taste. Pour the sauce over the pasta and gently toss to coat.
  6. Serve garnished with fresh basil and parmesan cheese. Enjoy!


Recipe Notes

  • I recommend carefully pouring the sauce into a food processor or blender to fully puree the ingredients. You don't want to be left with any chunks! I have a Hamilton Beach Food Processor and it works like a dream for me. I received one as a wedding gift 8 years ago and the only reason I ended up with a new one was because I had accidentally dropped and cracked the bowl!
  • Cream cheese will melt quicker and easier if it is first softened to room temperature and then sliced into small cubes prior to being added to the pan. Forget to take it out of the fridge in time? No problem! Simply place it close to (but a safe distance from) the burner when your pot of water is coming to a boil. I generally place it on the stove (I have a glass top) and it warms enough to soften it.


Recipe adapted from: https://www.withpeanutbutterontop.com/

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