The combination of roasted red peppers and cream gives this sauce a rich, satisfying feel. You could stir in some sautéed cauliflower or Italian sausage to add a little more substance.
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 3 clove garlic, chopped
- 1 12-oz. jar roasted red peppers, drained and thinly sliced (about 1 cup) or 2 Red Peppers roasted
- 2 tsp. chopped fresh thyme (or to taste)
- ¼ tsp. crushed red pepper flakes
- ¾ cup homemade or low-salt canned chicken broth
- 1 Tbs. sherry vinegar
- 2 Tbs. heavy cream
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly ground black pepper
- ¾ lb. dried rigatoni or penne rigate
- Bring a large pot of well-salted water to a boil.
- Heat the oil and garlic in a 10-inch straight-sided sauté pan over medium heat until the garlic sizzles steadily for about 1 minute and just starts to brown around the edges.
- Add the roasted red peppers, thyme, and red pepper flakes and cook, stirring, for a couple of minutes to heat through. Add the chicken broth and sherry vinegar. Raise the heat to medium high and bring to a boil.
- Remove from the heat, let cool for a couple of minutes, and then transfer to a blender or food processor and purée.
- Return the puréed pepper mixture to the sauté pan. Stir in the cream and 3/4 cup of the Parmigiano and bring to a boil. Remove from the heat and season with salt and pepper to taste.
- Meanwhile, cook the rigatoni in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time).
- Drain and add the pasta to the sauté pan. Cook over medium heat for 1 to 2 minutes, tossing and stirring, to blend the flavors and slightly thicken the sauce. Season with salt and pepper to taste.
- Serve immediately, sprinkled with the remaining cheese and a few grinds of black pepper.
Source: Fine Cooking