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Roasted Red Pepper Rigatoni

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Ingredients:

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

Directions:

  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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