Ingredients
Pasta:
8 oz rigatoni (or substitute with protein pasta for an extra boost)
Sauce:
1 (15 oz) jar roasted red peppers
½ cup heavy cream
1 tsp dried oregano
1 tsp paprika
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
Garnish:
Grated Parmesan cheese
Fresh basil leaves
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions. Before draining, reserve a small cup of the pasta water for later use.
2. Make the Sauce:
In a blender or using an immersion blender, combine the roasted red peppers, heavy cream, oregano, paprika, salt, and pepper. Blend until smooth. If the mixture is too thick, add a splash of the reserved pasta water.
3. Heat the Sauce:
Warm a drizzle of olive oil in a skillet over medium heat. Pour in the blended sauce and let it simmer gently until slightly thickened, stirring occasionally.
4. Combine:
Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in additional pasta water as needed to reach your preferred consistency.
5. Serve:
Transfer to serving plates and top with grated Parmesan and fresh basil.
Optional Add-Ins:
Enhance the protein by adding cooked shrimp or grilled chicken.