Name: Creamy Roasted Red Pepper Rigatoni Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Dinner
Ingredients: 1 pound rigatoni pasta or other tube shaped pasta; 1 cup heavy cream; ½ cup chicken or vegetable stock; 12 ounce jar roasted red peppers, drained; 8 fresh basil leaves plus ¼ cup minced for serving; ½ teaspoon sea salt; ¼ teaspoon red pepper flakes, plus more to taste; ½ cup freshly grated parmesan cheese, plus more for serving

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Joel recipes

Bring a large pot of salted water to a boil over high heat

Cook the pasta until al dente according to the package directions

Add the cream, stock, roasted red peppers, basil, salt and red pepper flakes to a blender

Blend until smooth.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

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

1 pound rigatoni pasta or other tube shaped pasta

12 ounce jar roasted red peppers, drained

8 fresh basil leaves plus ¼ cup minced for serving

¼ teaspoon red pepper flakes, plus more to taste

½ cup freshly grated parmesan cheese, plus more for serving

Creamy Roasted Red Pepper Rigatoni Pasta

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