Fresh Roasted Red Pepper Cream Sauce Pipe Rigate

This is my all time favourite pasta recipe. It’s comforting and absolutely scrumptious.

Don’t forget to tag me or send me your recreations if you make this. I would love to share!

Ingredients:

  • 5 cloves of garlic (minced)
  • 1/2 medium onion (minced)
  • 3 tbsp of olive oil (for sautéing)
  • 2 tbsp of fresh parsley (chopped)
  • 2 tbsp of fresh basil (chopped)
  • 1 medium red pepper (diced)
  • 10 cherry tomatoes (cut in half)
  • 1/2 can of peeled tomato and purée/strained tomatoes NOT paste
  • 1/4 tsp chilli flakes or 1 birds eye red chilli
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp salt or more to taste
  • 1/8 tsp pepper
  • 150 ml of Cream
  • 2 cups of Pipe Rigate (see this for how to cook pasta perfectly)

Method:

  1. In a large pan, heat the olive oil and fry the onion until it turns translucent
  2. Add the garlic and stir until fragrant
  3. Add the cherry tomatoes, red pepper and canned tomato with the puree.
  4. Sauté the mixture until all the water has evaporated
  5. Add the basil and parsley, and stir on medium heat for another 5 mins
  6. Turn off the gas, and place the mixture aside to cool
  7. Once it has cooled down, place the mixture into a blender and blend until smooth.
  8. Place the mixture back in the same pan, turn up the heat to a slow simmer, and add the cream.
  9. Once the sauce has started to bubble, add salt, pepper, chilli flakes, thyme and oregano. Let it cook on low heat for 10mins.
  10. In another pot, add boiling water and salt. Place the pipe rigate to boil. See this on how to cook pasta perfectly
  11. Once the pipe rigate is ready, strain keeping the pasta water aside, and separating the pasta mixture.
  12. Add the pasta in the sauce.
  13. Stir continuously, but gently, to let the pasta absorb the sauce without breaking the pasta. Add 1-2 tbsps of the pasta water to thicken the sauce.
  14. Season with more chilli flakes to taste and serve!
  15. Garnish with fresh parmesan or mozzarella

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