Blended roasted peppers, garlic, and cream with fresh parsley.
JBy JENNIFERJONAS
Servings
4
400 g Rigatoni
3 piece Jarred roasted red peppers, drained
3 tbsp Extra virgin olive oil
4 clove Garlic
1 piece Yellow onion, finely chopped
0.75 cup Heavy cream
1 tsp Smoked paprika
0.25 tsp Red pepper flakes
0.75 cup Parmigiano-Reggiano, finely grated
1 tbsp Lemon juice
0.5 cup Fresh flat-leaf parsley, chopped
1 tbsp Fine sea salt for pasta water
0.5 tsp Fine sea salt
0.25 tsp Black pepper
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Build the Sauce
1. Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Add the garlic, smoked paprika and red pepper flakes and cook for 1 minute until fragrant.
2. Add the roasted red peppers and heavy cream and simmer gently for 3 minutes. Transfer to a blender, add the lemon juice, fine sea salt and black pepper, and blend until completely smooth and velvety. Return the sauce to the skillet.
3 piece Jarred roasted red peppers, drained,
0.8 cup Heavy cream,
1 tbsp Lemon juice,
0.5 tsp Fine sea salt,
0.2 tsp Black pepper
Cook the Pasta
3. Bring a large pot of water to a boil and add the sea salt for pasta water so it tastes mildly of seawater. Cook the rigatoni for 1 to 2 minutes less than the package time until al dente. Reserve 1 cup of starchy pasta water, then drain without rinsing.
400 g Rigatoni,
1 tbsp Fine sea salt for pasta water
Finish and Serve
4. Warm the sauce over medium heat, add the drained rigatoni and half of the Parmigiano-Reggiano, and toss for 1 to 2 minutes, adding splashes of pasta water until the sauce coats the pasta glossily without pooling.
0.4 cup Parmigiano-Reggiano, finely grated
5. Fold in most of the parsley, then divide among warm bowls and top with the remaining Parmigiano-Reggiano and parsley. Serve immediately.
0.4 cup Parmigiano-Reggiano, finely grated,
0.5 cup Fresh flat-leaf parsley, chopped
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