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Roasted Red Pepper Rigatoni

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16 oz Rigatoni Pasta
1 Tbsp Garlic, minced
4 Shallots, minced
3 Tbsp Butter
1 1/4 Cups Half & Half or Heavy Cream
5 oz Cream Cheese, softened and cubed
3/4 Cup Parmesan Cheese, grated, plus more for topping
16 oz Jar Roasted Red Peppers in Water, drained
Fresh Basil, chopped, for topping


  1. Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and return to the pot.
  2. While the pasta is cooking, add the butter to a large skillet and melt over medium heat. Add the shallots and cook until translucent, about 2-3 minutes. Then, add the minced garlic and cook for another minute.
  3. Add the half & half and stir to combine. Add the parmesan cheese and cubed cream cheese. Stir to combine. Continue to stir for about 2-3 minutes, or until the cream cheese melts.
  4. Add the roasted red peppers and stir to combine. Cook for another 2-3 minutes or until the peppers have warmed through.
  5. Pour the sauce into a blender or food processor. Puree until creamy. It’s OK if there are very small pieces of red pepper in the sauce, it will add nice texture.
  6. Pour the sauce over the cooked noodles and toss to coat. Season with salt and pepper, to taste.
  7. Serve warm with fresh basil and extra parmesan cheese on top, optional. Enjoy!
Course: Dinner, Lunch, Meatless, Sauce
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