Red Pepper Pasta

• tổng thời gian: 5 minutes

Nguyên liệu

12 ounces Rigatoni pasta

2 tbsp olive oil

1 yellow onion, diced

4 cloves garlic, minced

1 jar roasted red pepper, 15 oz

½ cup milk

1 tsp paprika

½ tsp kosher salt

½ cup parmesan, grated

Hướng dẫn

Cook the rigatoni according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta, you will use the pasta water to adjust the sauce’s thickness later.

Heat the olive oil in a large pan over medium-high heat. Add the diced onion and cook until soft, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.

In a blender, combine the sautéed onion and garlic, roasted red peppers, milk, paprika, and salt. Blend until the mixture is smooth and creamy.

Pour the blended red pepper sauce back into the pan over medium heat. Bring it to a gentle simmer, then add the Parmesan cheese, stirring until it’s fully melted and the sauce is creamy. If the sauce looks too thick, add about ½ cup of the reserved pasta water to reach your desired consistency.

Add the cooked rigatoni to the pan with the sauce, tossing well to coat each piece of pasta. If the sauce is too thick, add a bit more pasta water until it clings perfectly to the pasta.

Plate the pasta and top with more parmesan cheese if desired.