Red Pepper Rigatoni

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This Red Pepper Rigatoni is a creamy, velvety smooth pasta with a spicy kick. It's made with red bell pepper and a few fresno peppers, giving this pasta dish a delicious fresh pepper flavor. If you love this, try our Spicy Vodka Rigatoni.

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The Fresno peppers in this recipe provide a spicy kick. They are nearly as spicy as a jalapeno but with a slightly sweet and fruity character. Sometimes they can be abnormally hot, so start with just one in the sauce then blend in more as needed. If you prefer, you can omit these peppers to keep it nice and mild.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Large Stock Pot

• Colander

• Microplane/Zester

• Blender or Hand Blender

• Rigatoni pasta

• Red bell peppers

• Tomato paste

• Fresno peppers

• Shallot

• Garlic

• Heavy cream

• Olive oil

• Butter

• Parmigiano Reggiano

• Salt

• Fresh basil

• Crushed red pepper flakes (optional)

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DIRECTIONS

STEP 1: PEPPERS

• In a large skillet over medium-low heat, cook the bell peppers, Fresno peppers, garlic, and shallots in olive oil until softened (about 10 minutes). If the garlic begins to brown too quickly, lower the heat.

STEP 2: BLEND

• Transfer the skillet contents to a blender and blend until smooth.

STEP 3: SAUCE

• In the same skillet, add a few tablespoons of olive oil and the tomato paste.

• Cook for 1-2 minutes, then add the cream, blended pepper mixture, parm, and butter.

• Bring to a gentle simmer while occasionally stirring.

• Taste the sauce and add salt as necessary.

• Reduce heat to low and cover.

STEP 4: PASTA

• Fill a large pot with 3 quarts of water and bring it to a boil.

• Generously salt the water (about 1 TBSP salt) and then add the dry pasta.

• Cook until al dente.

• Save about 1 cup of pasta water, then drain the rest from the pasta and immediately add the pasta to the sauce.

• Add pasta water to the sauce as necessary to reach a creamy consistency.

STEP 5: SERVE

• Coat the rigatoni in the pasta sauce, top with freshly grated parm, torn basil, and crushed red pepper.

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INGREDIENTS

Makes 4 servings

• 1/2 lb (227g) rigatoni pasta, dry

• 2 red bell peppers, thick slices

• 4 TBSP tomato paste

• 2-3 Fresno peppers, de-stemmed

• 1 medium shallot, minced

• 4 cloves garlic, smashed

• 1/2 C heavy cream

• 1/4 C Olive oil

• 3 TBSP butter, unsalted

• 1/2 C Parmigiano Reggiano, packed (45g)

• Pasta water as needed

• Salt to taste

• Fresh basil

• Crushed red pepper flakes (optional)

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