Rigatoni with Creamy Pepper Sauce

By ccavaletti

Ingredients

• 4 sweet red and yellow peppers, halved, cored and seeded
• 1/2 c chicken broth
• 3 cloves garlic, chopped
• 2/3 c heavy cream
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb rigatoni
• 1/3 lb small marinated bocconcini
• 1/2 c basil leaves, thinly sliced

Details

Servings 6

Preparation

Step 1

Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.

Place peppers on prepared pan, cut side down. Broil for 9 to 10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.

In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and simmer for an additional 2 minutes.

Meanwhile, cook pasta following package directions, about 10 to 14 minutes for al dente. Drain and return to pot. Add cream mixture and sliced peppers; stir to combine.

To serve, spoon into a large serving bowl and fold in bocconcini and basil.

From Family Circle Magazine, March 2012