Categories: Made
Ingredients
- 4 tbsp butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 15.5 oz jar roasted red peppers, drained and chopped
- 1 cup chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 3 tbsp minced parsley
- 12 oz rigatoni, cooked to al dente
- 1/2 cup Parmesan shavings
Directions
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Heat the butter in a large skillet over medium-high heat. Add the onion and garlic and saute for 2-3 minutes, until slightly softened.
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Add the peppers and saute for 2-3 minutes, until the peppers are nice and piping hot. Remove the pan from the heat to cool slightly.
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Transfer the mixture to a food processor and process until it’s totally pureed. Return the puree to the same skillet over medium heat. Pour in the broth, then add salt and pepper and stir until heated.
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Stir in the cream. Add the parsley, then taste and add more salt as needed.
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Pile in the pasta, Parmesan and a little more parsley. Stir it around to coat the pasta, adding more salt and pepper if needed. Serve it up!