RED PEPPER RIGATONI RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring often, until barely al dente, about 10 minutes. Drain the pasta, reserving 1 1/4 cups of the cooking water.
• Meanwhile, in a large enameled cast-iron casserole, melt the butter in the oil. Add the garlic and peppers, cover and cook over moderately high heat until fragrant, about 2 minutes. Add the warm water and a pinch of salt, cover and simmer over low heat until the peppers are tender, about 10 minutes.
• Add the rigatoni and the reserved pasta cooking water to the peppers. Cover and cook over moderately low heat, stirring a few times, until the rigatoni is al dente and the sauce has thickened slightly, about 5 minutes longer. Discard the garlic. Stir in the basil and season with salt and pepper. Transfer to a large bowl and serve at once, passing the Parmesan cheese at the table.

Steps:

• Boil the pasta in salted water according to the instructions. Drain the water.
• In a preheated pan, melt the butter and fry the shallots until transparent. Then add chopped garlic.
• Pour in half-and-half, then cream cheese and parmesan. Cook until the cream cheese has melted.
• Add roasted red peppers to warm them up.
• Transfer the sauce to a blender and beat until smooth. Salt and pepper to taste.
• Mix the sauce with the paste. Sprinkle with basil and parmesan.