Roasted Red Pepper Rigatoni
Another reality, this sauce is on factor and must be used on essentially e-v-e-r-y-t-h-i-n-g. Really, you could simply make the sauce and boil up a few noodles and phone it an afternoon, or dinner, motive it’s that appropriate (or maybe that’s all the time you’ve got), however perhaps you need extra substance and that’s in which this baked rigatoni comes into play motive there’s the plain cheese you notice thankfully melted anywhere, however there’s also a few sausage hanging out in there too. This is substance at it’s exceptional my friend.
- 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)
- fresh or dried basil
- grated parmesan cheese
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.
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.
Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
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.
Serve garnished with fresh basil and parmesan cheese. Enjoy!
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