Tuesday, May 22, 2012

Rigatoni with Creamy Pepper Sauce

A Pinterest Recipe
Family Circle Magazine's
Rigatoni with Creamy Pepper Sauce
So have you seen this pin (or mag cover)?
Photo via Better Homes and Garden
Me too...and I have been dreaming about it ever since. To end the dream, I tore the article out of March's Family Circle and set off to Wise Way.
You can print off the recipe directly from their website. Family Circle will make you sign up for free to view it, but whatever...it is worth the spam emails! Also, if you aren't already following their many boards on pinterest, click here!
I had to cut up strawberries to keep R busy while I chopped garlic

 Recipe *with alterations
sweet red and yellow peppers, halved, cored and seeded
1/2 cup reduced-sodium chicken broth *vegetable broth

  • cloves garlic, chopped
  • 2/3 cup heavy cream
  • 3/4 teaspoon salt *up to 1 tsp, otherwise it is a bit too garlicy & peppery 
  • 1/4 teaspoon black pepper
  • pound rigatoni
  • 1/3 pound small marinated bocconcini *mini mozzarella balls
  • 1/2 cup basil leaves, thinly sliced


1. Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.*I grilled my peppers cut side down for about 10 minutes with the grill cover on (about 250 degrees). Then I placed them in a tupperware with the lid on for ten minutes in order to soften the peeling.
2. 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.
3. 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.
4. 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.
5. To serve, spoon into a large serving bowl and fold in bocconcini and basil.
Kid approved!

Here are some photos of our cooking adventure...and visual tips!
Our herb garden at home...chives, three kinds of thyme, oregano, mint, lavender, catmint, sage, basil, dill, and cilantro.
1/2 cup of basil...chopped
my peppers are sitting in their own steam
a simple brand of vegetable broth
small mozzarella balls
R heard me taking pictures and gave me a big ol' "cheese"!
This recipe was definitely restaurant quality in deliciousness...about a 9/10 in flavor and a 9/10 in simplicity. A solid 9 for an easy meal to make on days that grilling out just doesn't cut it anymore. You could also add chicken, shrimp, or sausage to this meal to make it more substantial. Well, enjoy the rest of the evening with you and yours...and I will prepare myself for the madness of the bedtime routine. After I pick a couple more bocconcini out of the pot.  Enjoy!

No comments:

Post a Comment