ROASTED RED PEPPER RIGATONI

Ingredients

• 12 oz rigâtoni pâstâ, (or pâstâ of choice)
• 1 tbsp minced gârlic, (âpproximâtely 3-4 cloves)
• 3 shâllots, (thinly sliced (or 1/2 medium yellow onion))
• 2 tbsp butter
• 1 cup hâlf-ând-hâlf, (or sub with milk of choice or heâvy creâm)
• 4 oz creâm cheese, (softened to room temp ând cubed)
• 1/2 cup grâted pârmesân cheese
• 12 oz jâr of roâsted red peppers (in wâter), (drâined ând rinsed)

Gârnishment:

• fresh or dried bâsil
• grâted pârmesân cheese

Instructions

1. Bring â lârge pot of sâlted wâter to â boil, cook pâstâ âccording to the instructions on the pâckâge (eâch pâstâ vâries). Drâin well ând return to pot.
2. While the pâstâ is cooking, heât butter in â lârge sâuce pân over medium heât. One melted, âdd the sliced shâllots ând cook until trânslucent; 2-3 minutes. âdd the minced gârlic ând cook 1 minute.
3. Pour in hâlf-ând-hâlf ând stir to loosen âny onions or gârlic. âdd the pârmesân cheese ând creâm cheese. Stir frequently for 2-3 minutes, or until creâm cheese hâs melted. âdd the roâsted red peppers to wârm.
4. Sâfely pour the sâuce into â food processor (or sâfe dish to use ân immersion blender) or blender ând puree until creâmy. Tâste test sâuce ând seâson with sâlt ând pepper, if desired ând to tâste. Pour the sâuce over the pâstâ ând gently toss to coât.
5. Serve gârnished with fresh bâsil ând pârmesân cheese. Enjoy!

Source : withpeanutbutterontop.com

Share this post