Roasted Red Pepper Rigatoni

Creamy, savory-sweet roasted red pepper sauce that comes together with a handful of ingredients and under 20 minutes. Easy, flavorful, and incredibly delicious

12 oz rigatoni pasta, (or pasta of choice)
1 tbsp minced garlic, (approximately 3-4 cloves)
3 shallots, (thinly sliced (or 1/2 medium yellow onion))
2 tbsp butter
1 cup half-and-half, (or sub with milk of choice or heavy cream)
4 oz cream cheese, (softened to room temp and cubed)
1/2 cup grated parmesan cheese
12 oz jar of roasted red peppers (in water), (drained and rinsed)
fresh or dried basil
grated parmesan cheese
Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.

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