Roasted red pepper provolone rigatoni
60 Minutes | Serves 4
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
Place a large pasta pot of generously salted water on high heat.
Place the sliced garlic and extra virgin olive oil in a small bowl for 10 minutes to allow the oil to take on the garlic flavor.
Place a large sauté pan on medium heat. Add the extra virgin olive oil and sliced garlic. Cook for 3-5 minutes or until the garlic starts to brown.
Add the shallots. Cook for an additional 2 minutes, stirring occasionally. Add the roasted peppers. Stir and cook for an additional 1 minute.
Add the white wine and cook for a few minutes to reduce by at least half. Add the light cream, kosher salt and black pepper. Bring to a boil and immediately reduce to low heat.
Cook the pasta al dente. Remove 1 cup of pasta water and set aside. Transfer the pasta directly to the sauce. Stir all ingredients together.
Add the cheese and parsley. Break up the basil leaves by hand and add to the sauce. Stir until the cheese is melted and all ingredients are incorporated.
Add ½ cup to 1 cup of the pasta water depending on how thick you like your sauce. Stir to incorporate all ingredients. Serve and top with grated Parmesan cheese.
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
Place a large pasta pot of generously salted water on high heat.
Place the sliced garlic and extra virgin olive oil in a small bowl for 10 minutes to allow the oil to take on the garlic flavor.
Place a large sauté pan on medium heat. Add the extra virgin olive oil and sliced garlic. Cook for 3-5 minutes or until the garlic starts to brown.
Add the shallots. Cook for an additional 2 minutes, stirring occasionally. Add the roasted peppers. Stir and cook for an additional 1 minute.
Add the white wine and cook for a few minutes to reduce by at least half. Add the light cream, kosher salt and black pepper. Bring to a boil and immediately reduce to low heat.
Cook the pasta al dente. Remove 1 cup of pasta water and set aside. Transfer the pasta directly to the sauce. Stir all ingredients together.
Add the cheese and parsley. Break up the basil leaves by hand and add to the sauce. Stir until the cheese is melted and all ingredients are incorporated.
Add ½ cup to 1 cup of the pasta water depending on how thick you like your sauce. Stir to incorporate all ingredients. Serve and top with grated Parmesan cheese.