Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 6 oz rigatoni
- 1 tbsp olive oil
- 1 small shallot, chopped
- 2 cloves garlic cloves, minced
- 1 cup drained roasted red peppers
- 1/4 tsp red pepper flakes, optional (optional)
- 1/4 cup heavy cream
- 1/4 cup finely grated Parmesan
- 1/2 tsp kosher salt, plus more for pasta water
- to taste freshly ground black pepper
- 1 tsp fresh lemon juice
- 1/4 cup fresh basil leaves, torn
Instructions
Bring a pot of generously salted water to a boil.
Cook rigatoni until al dente.
Reserve approximately 3/4 cup pasta water before draining.
Meanwhile, heat olive oil in a skillet over medium heat.
Add shallot and cook 2-3 minutes until softened.
2 minAdd garlic and optional red pepper flakes. Cook approximately 30 seconds.
Transfer shallot mixture to a blender with roasted red peppers.
Blend until completely smooth.
Return sauce to the skillet over medium-low heat.
Stir in heavy cream.
Add Parmesan and stir until smooth.
Season with salt and black pepper.
Add drained pasta and approximately 1/4 cup reserved pasta water.
Toss until sauce becomes glossy and clings to the rigatoni.
Add more pasta water as necessary.
Stir in lemon juice.
Remove from heat and fold in torn basil.
Serve with additional Parmesan if desired.
Nutrition per serving
580
Calories
18g
Protein
72g
Carbs
24g
Fat
Chef's Notes & Storage
Related Recipes
Browse all recipes
Pasta alla Norma
Cacio e Pepe
Low-FODMAP Zucchini-Parmesan Risotto with Chives
Linguine alle Vongole
Pasta alla Gricia
