Creamy Red Pepper Rigatoni
This Creamy Red Pepper Rigatoni is a delicious pasta dish made in less than 30 minutes for busy family weeknights. Goes well with Chicken or Shrimp
servings
Ingredients
- 1 lb. rigatoni pasta dry
- 1 cup pasta water reserved from cooking pasta
- 4 oz. cream cheese
- 12 oz. roasted red pepper drained from jar
- 3/4 cup tomato sauce
- 1 cup parmesan cheese grated
- 1 tbsp. black pepper
- 6 garlic cloves sliced
- 1/4 cup fresh chopped basil
- 1.5 tsp. salt
- 1 medium onion diced
- 2 cups mushroom sliced
- 3 tbsps. olive oil
Instructions
- Cook pasta al dente.
- Next, diced up a medium onion and slice the mushrooms. Puree the red pepper sauce in a blender or food processor.
- Bring a skillet to medium heat and add in the olive oil. Toss in the onions and garlic to sauté for a couple minutes then add in the mushrooms.
- Sauté the mushrooms until tender for another couple of minutes and then add in the red pepper puree, the tomato sauce, basil, parmesan cheese, black pepper and salt. Mix and allow the sauce to cook for 3-5 minutes covered on medium heat.
- Remove the lid and add in the cream cheese and pasta water. Cook the sauce with cream cheese for a couple of minutes and then add in the cooked pasta.
- Mix to coat the pasta well and cover to let them cook together for a couple more minutes. This will allow the pasta to absorb the flavors of the creamy sauce.
- Before serving you can add some more shaved or grated parmesan cheese to it and garnish with some basil leaves.
Notes
- Cook pasta al dente for best results.
- Stir your pasta immediately after you drop it in the boiling water, to avoid sticking.
- Make sure to salt your pasta water.
- Remember to reserve some pasta water, this really helps thicken the sauce.
- I suggest you slice the cream cheese thinly so they melt quicker. Do not worry if you feel like they clumped up.
- Mix to coat the pasta well and cover to let it all cook together for a couple more minutes. This will allow the pasta to absorb the flavors of the creamy sauce.
- To save time used jarred, roasted peppers that are drained of oil.
- Ideally use fresh basil, it really adds a punch of flavor.
- Before serving you can add some more shaved or grated Parmesan cheese to it and garnish with some basil leaves.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 62.9g | Protein: 16.6g | Fat: 21.2g | Saturated Fat: 6.9g | Sodium: 754mg | Sugar: 9.1g
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