Rigatoni with Creamy Pepper Sauce

Rigatoni with Creamy Pepper Sauce
Servings: 6 Prep 15 mins Cook 14 mins Broil 10 mins


  • 4 sweet red and yellow peppers, halved, cored and seeded
  • 1/2 cup reduced-sodium chicken broth
  • 3 cloves garlic, chopped
  • 2/3 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound rigatoni
  • 1/3 pound small marinated bocconcini
  • 1/2 cup basil leaves, thinly sliced

Make It

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

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 461, Fat, total (g): 17, chol. (mg): 56, sat. fat (g): 10, carb. (g): 62, fiber (g): 4, pro. (g): 17, sodium (mg): 491, Percent Daily Values are based on a 2,000 calorie diet.