Creamy Roasted Red Pepper Pasta

By Unicorns in the Kitchen · 35 min

Ingredients

Instructions

1. Cook the rigatoni in salted water per the package until al dente, and reserve about 1 cup of the pasta water before draining.
2. Heat the olive oil in a large pan over medium-high heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook 1 more minute until fragrant.
3. Blend the sautéed onion and garlic with the roasted red peppers, milk, paprika and salt until smooth and creamy.
4. Pour the sauce back into the pan over medium heat and bring to a gentle simmer. Stir in the Parmesan until fully melted and creamy. If too thick, add about ½ cup of the reserved pasta water.
5. Add the cooked rigatoni to the sauce and toss well so every piece is coated. If still too thick, add a little more pasta water until it clings to the pasta.
6. Plate the pasta and top with extra Parmesan if you like.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionCheeseMilkBell pepperParmesan cheesePastaRigatoni pasta