Roasted Pepper Rigatoni

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This recipe is another one thanks to the CQ and is an all-around family home run because even the carnivorous CK and Z are satisfied with their meal.  We had it with them on our last visit and then decided to attempt it ourselves.

 

Roasted Pepper Rigatoni

Serves 4

 

4 Bell Peppers

1/4 tsp salt

1/4 tsp pepper

5 tbsp olive oil (3 for peppers, 2 for pasta)

1 tbsp butter

1 lb rigatoni

1/2 c parmesan

1/4 c Basil

1 tbsp pressed garlic

 

Roast the peppers under the broiler and then remove the skin.  Slice peppers into 1 in by 1/4 in strips.

Boil up some rigatoni in salted water until al dente.  Once cooked, toss with 2 tbsp of olive oil.

Heat up the remaining 3 tbsp of olive oil and 1 tbsp of butter in a large sautee pan.  Toss in the garlic and soften for about one minute.

Add the peppers, salt and pepper.  Allow them to cook for about 10 minutes.

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Grate some parm and slice some basil leaves.  Combine and serve.  Thanks again CQ!