Roasted Red Pepper Provolone Rigatoni

Rigatoni with roasted red peppers and sharp provolone in a white wine and cream sauce.

Ingredients

• 1 lb Rigatoni (Gluten-Free Optional)
• 1 Shallot Minced
• 5 Garlic Cloves Thinly Sliced
• ¼ cup Fresh Italian Parsley Minced
• 10-12 Fresh Basil Leaves
• ½ cup Dry White Wine
• 1½ cups Light Cream
• 4 oz Sharp Provolone Cheese Freshly Shredded
• ½ cup Roasted Red Pepper Bite-Sized Pieces
• 3 Tbsp Extra Virgin Olive Oil
• Grated Parmesan Cheese
• Kosher Salt
• Fresh Cracked Black Pepper

Method

1. PREPARE: Bring a large pot of generously salted water to a boil. Let the sliced garlic stand in the olive oil in a small bowl for 10 minutes.
2. COOK THE AROMATICS: Put the garlic and oil in a large sauté pan over medium heat. Cook for 3–5 minutes, until the garlic begins browning. Add the shallot and cook for 2 minutes, then add the roasted pepper and cook for 1 minute.
3. MAKE THE SAUCE: Add the wine and reduce by at least half. Add the cream, salt and pepper, bring to a boil and immediately reduce to low.
4. COOK AND FINISH: Cook the rigatoni al dente, reserving 1 cup pasta water. Transfer directly to the sauce. Stir in the provolone, parsley and torn basil until the cheese melts. Add ½–1 cup pasta water to your preferred consistency and finish with grated Parmesan.