Rigatoni with Red Pepper & Parmigiano Cream Sauce

Rigatoni with Red Pepper & Parmigiano Cream Sauce
Photo by Scott Phillips


  • Freshly ground black pepper
  • ¾ lb. dried rigatoni or penne rigate
  • 1 12-oz. jar roasted red peppers, drained and thinly sliced (about 1 cup)
  • 2 Tbs. extra-virgin olive oil
  • ¾ cup homemade or low-salt canned chicken broth
  • 2 Tbs. heavy cream
  • ¼ tsp. crushed red pepper flakes
  • + 5 more ingredients
    • 1 Tbs. sherry vinegar
    • 2 tsp. chopped fresh thyme
    • 1 cup freshly grated Parmigiano-Reggiano
    • 1 clove garlic, chopped
    • Kosher salt

Bring a large pot of well-salted water to a boil. Heat the oil and garlic in a 10-inch straight-sided sauté pan over medium heat until the garlic sizzles steadily for about 1 minute and just starts to brown around the edges. Add the roasted red peppers, thyme, and red pepper flakes and cook, sti...

View full recipe at Fine Cooking


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