Roasted Red Pepper Rigatoni
Creamy, savory-sweet roasted red pepper sauce which comes with a small number of ingredients and below 20minutes. Easy, yummy, and exceptionally yummy.
Servings 4
Calories 627kcal
Ingredients
- 12 oz rigatoni-pasta
- 4 oz cream-cheese
- 3 shallots, thinly sliced (or 1/2 medium yellow onion)
- ½ cup grated parmesan-cheese
- 12 oz jar of roasted red-peppers
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 cup half-and-half
Garnishment
- grated parmesan-cheese
- fresh or dried-basil
Instructions
- Bring a large-pot of salted water to a boil, cook pasta in accordance with the directions on the package. Drain well & return to pot.
- While the pasta is cooking, heat butter in a large sauce pan over moderate heat. One melted, add the sliced-shallots & cook till translucent 2-3minutes. Add the garlic & cook one minutes.
- Pour half-and-half & stir to loosen any garlic or onions. Add the parmesan-cheese & cream-cheese. Stir regularly for 2-3minutes, or until cream-cheese has melted. Add the roasted red-peppers to heat.
- Gently pour the sauce into a food processor (or secure dish to use an immersion blender) or blender & puree until creamy. Taste test sauce & season with pepper and salt, if desired and also to flavor. Pour the sauce on the pasta and gently toss to coat.
- Serve garnished with fresh-basil & parmesan-cheese. Enjoy!
Notes
- I recommend carefully pouring the sauce into a food-processor or blender to fully puree the ingredients. You do not wish to get left with any balls!
- Cream-cheese will melt faster and simpler if it's first softened to room temperature then sliced into little cubes before being added to the pan. Forget to bring it from the refrigerator in time? No problem! I generally put it on the cooker (I've got a glass top) and it warms enough to soften it.