Ingredients:

  • 1 jar (16 oz / 450g) roasted red peppers, drained
  • 1/2 cup (120ml) heavy cream
  • 3 cloves (15g) garlic, minced
  • 1 medium (110g) yellow onion, finely diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (2g) red pepper flakes
  • 1/2 cup (120ml) reserved pasta water
  • 1 lb (450g) rigatoni pasta
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15g) fresh basil, chiffonade
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 5 mins until translucent and soft. Note: Don't let the onions brown too much or the sauce will lose its bright color.
  2. Stir in minced garlic and red pepper flakes. Cook for 60 seconds until you smell the garlic.
  3. Transfer the onion and garlic mixture into a blender. Add the drained roasted red peppers and heavy cream. Blend on high until completely smooth and orange.
  4. Boil the rigatoni in salted water following the package directions. Wait until the pasta is al dente.
  5. Scoop out 1/2 cup of starchy pasta water using a measuring cup. Note: Do this right before draining the pasta.
  6. Pour the blended red pepper sauce back into the skillet over low heat. Warm it through for 2 minutes.
  7. Toss in the cooked noodles, reserved pasta water, and Parmesan cheese. Stir vigorously until the sauce is glossy and clings to the rigatoni.
  8. Garnish with fresh basil, salt, and black pepper. Serve immediately while steaming.