Creamy Roasted Red Pepper Rigatoni Pasta

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 pound rigatoni pasta or other tube shaped pasta

1 cup heavy cream

½ cup chicken or vegetable stock

12 ounce jar roasted red peppers, drained

8 fresh basil leaves plus ¼ cup minced for serving

½ teaspoon sea salt

¼ teaspoon red pepper flakes, plus more to taste

½ cup freshly grated parmesan cheese, plus more for serving

Directions

Bring a large pot of salted water to a boil over high heat

Cook the pasta until al dente according to the package directions

Drain

Meanwhile make the pasta sauce

Add the cream, stock, roasted red peppers, basil, salt and red pepper flakes to a blender

Blend until smooth.Transfer the sauce to the large pot and bring to a simmer over medium-low heat

Stir in the parmesan cheese and pasta and cook, stirring until creamy and the pasta is warmed through, about 2 minutes

Remove from heat and serve hot topped with parmesan cheese and fresh basil.

Nutrition

• Calories: 327
• Total Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 12 mg
• Sodium: 459 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 14 g