Rigatoni With Red Peppers Recipe

Name: Rigatoni With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound rigatoni; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 4 large garlic cloves, lightly smashed; 3 large red bell peppers--cored, seeded and cut into 2-inch pieces; 2/3 cup warm water; Salt; 3/4 cup coarsely chopped basil; Freshly ground black pepper; Freshly grated Parmesan cheese

Servings: persons

3/4 pound rigatoni
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large garlic cloves, lightly smashed
3 large red bell peppers--cored, seeded and cut into 2-inch pieces
2/3 cup warm water
Salt
3/4 cup coarsely chopped basil
Freshly ground black pepper
Freshly grated Parmesan cheese

1
Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring often, until barely al dente, about 10 minutes. Drain the pasta, reserving 1 1/4 cups of the cooking water.
2
Meanwhile, in a large enameled cast-iron casserole, melt the butter in the oil. Add the garlic and peppers, cover and cook over moderately high heat until fragrant, about 2 minutes. Add the warm water and a pinch of salt, cover and simmer over low heat until the peppers are tender, about 10 minutes.
3
Add the rigatoni and the reserved pasta cooking water to the peppers. Cover and cook over moderately low heat, stirring a few times, until the rigatoni is al dente and the sauce has thickened slightly, about 5 minutes longer. Discard the garlic. Stir in the basil and season with salt and pepper. Transfer to a large bowl and serve at once, passing the Parmesan cheese at the table.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 pound rigatoni, 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 4 large garlic cloves, lightly smashed, and more.

Yes, Rigatoni With Red Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Red Peppers

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