Creamy Roasted Red Pepper Rigatoni Pasta

Creamy Roasted Red Pepper Rigatoni Pasta

from themodernproper.com
Lunch, dinner, vegetarian, 30-minute-meals, kid-friendly, one-pot-meals
20 min
6 servings
327 kcal / serving

With just five ingredients, dinner doesn’t get easier or more delicious than this creamy roasted red pepper rigatoni pasta. If you’ve got ten minutes and can open a jar, you can make this tonight.

Ingredients

  • 1 poundrigatoni pasta or other tube shaped pasta
  • 1 cupheavy cream
  • ½ cupchicken or vegetable stock
  • 12 ouncejar roasted red peppers, drained
  • 8fresh basil leaves plus ¼ cup minced for serving
  • ½ teaspoonsea salt
  • ¼ teaspoonred pepper flakes, plus more to taste
  • ½ cupfreshly grated parmesan cheese, plus more for serving

Directions

  1. 1

    Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain.

  2. 2

    Meanwhile make the pasta sauce. Add the cream, stock, roasted red peppers, basil, salt and red pepper flakes to a blender. Blend until smooth.

  3. 3

    Transfer the sauce to the large pot and bring to a simmer over medium-low heat. Stir in the parmesan cheese and pasta and cook, stirring until creamy and the pasta is warmed through, about 2 minutes.

  4. 4

    Remove from heat and serve hot topped with parmesan cheese and fresh basil.

Creamy Roasted Red Pepper Rigatoni Pasta Recipe | Only Recipes