Rigatoni With Tomato & Roasted Pepper Cream Sauce

1. 1

   Bring a pot of salted water to a boil for pasta.

2. 2

   Roast whole peppers until lightly charred. Allow to cool. When cool enough to handle, peel skin, remove seeds, and dice.

3. 3

   Repeat process with tomatoes. Add diced peppers and tomatoes to medium sauce pan. Add 2-3 tablespoons of oil and simmer on medium heat until softened. Add chicken broth. Bring to boil and reduce to low simmer. Simmer for 15-20 minutes. Set pan aside. Add sliced basil and parsley. Adjust for salt and pepper.

4. 4

   In a separate pan, saute onions, garlic and pancetta until lightly golden. Add mix to sauce,

5. 5

   and simmer on lowest heat for 30 mins. Add cream and allow to cool for 5 minutes.

6. 6

   Blend sauce or process for 1 minute. Return to sauce pan to reheat, on low heat.

7. 7

   Cook rigatoni until al dente, approximately 8-9 minutes. Reserve 1/2 cup pasta water before draining.

8. 8

   Add drained pasta to sauce and toss.

9. 9

   Serve with fresh grated Reggiano Parmigiano and Ricotta Salata cheese and garnish with fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.