There is nothing I like more than a good bowl of Pasta. This recipe is so easy to make with just a few simple steps and full of so much yummy flavor! Instead of the typical marinara, this sauce uses a jar of roasted red peppers as the base of this creamy goodness! The red peppers provide such a nice depth of flavor and the basil brightens it up to make the perfect pairing with the rigatoni! Topping with the Burrata adds the perfect, creamy touch to this D to the LISH dish!
Creamy Roasted Red Pepper Rigatoni with Basil Vinaigrette & Burrata
4
servings15
minutes10
minutesIngredients
12-16 oz 12-16 Jar of Roasted Red Peppers
1 cup 1 Heavy Cream
3/4 cup 3/4 Fresh Grated Parmesan Cheese
1/2 cup 1/2 Packed Basil Leaves
3 cloves 3 Garlic
Salt and Pepper to taste
1 Tbsp 1 Olive Oil
1 1 Small Shallot Diced
12-16 oz 12-16 Rigatoni
Basil Vinaigrette(See notes) & Burrata to top
Directions
- In a blender, add roasted red peppers, garlic, basil, heavy cream, and S&P to taste. Blend until smooth and set aside
- Boil water for Rigatoni and add salt to flavor your pasta. Cook to package directions
- Dice a small shallot and add to skillet with 1 Tbsp of olive oil. Saute until translucent and add roasted red pepper sauce. Stir to incorporate and add parmesan cheese. Blend in and simmer sauce until heated through
- Add rigatoni in skillet with sauce and stir to combine. Ladle in pasta bowls and top with basil vinaigrette and Burrata
Recipe Video
Notes
- For the Basil Vinaigrette, in a high powered blender, add 2 cups packed fresh basil, 1 shallot chopped, 1 clove garlic, 1/2 tsp red pepper flake, 1/2 cup olive oil, 2 Tbsp red wine vinegar and 1 tsp salt. Blend until smooth and store in fridge for up to 5 days to use on your favorite dishes. It adds such a bright and refreshing flavor!