Pasta of the Week 2: Rigatoni ai Peperoni

a quick, creamy and delicious pasta

For my pasta of the week this week, I made:

✨Rigatoni ai Peperoni ✨

This pasta with bell peppers (peperoni in Italian) is packed with vitamin C (a must-have during the winter) and is not just delicious but also nutritious. The sauce is creamy, slightly sweet from the bell peppers, and comes together in the time it takes to boil water and cook pasta. Perfect for those busy days when you need something quick and comforting.

Bonus Tip: You can prepare the sauce in advance! Store it in an airtight container in the fridge for up to 3 days. When you're ready to eat, reheat the sauce, cook some pasta, and enjoy a quick, delicious meal.

Score:

• Flavor: 7.5/10

  This pasta is so simple and comforting. I love how creamy it is, with a touch of sweetness from the bell peppers.

• Difficulty: 3/10

  This is one of the easiest pastas to make! It uses minimal ingredients and comes together quickly. You do need a blender to achieve a silky smooth sauce.

Ingredients (Serves 2-3):

• 3 bell peppers (I like a mix of red, orange, and yellow)

• ¼ of a small red onion

• 10 cherry tomatoes

• A handful of fresh basil leaves

• Grated Parmigiano

• Olive oil

• 250g of Mezzi Rigatoni (that’s enough for 2-3 servings. You can use any pasta shape though)

Instructions (20-25 minutes):

1. Start with the pasta water: Bring a large pot of salted water to a boil.

2. Prepare the veggies: Chop the bell peppers, red onion, and cherry tomatoes.

3. Cook the veggies: Heat some olive oil in a large pan over medium-high heat. Add the red onion and let it cook for a few minutes before adding the peppers and tomatoes. Add some water and allow the veg to cook and steam. Continue adding pasta water as needed. Cook until the vegetables are tender, about 15 minutes.

4. Cook the pasta: While the veggies cook, add your pasta to the boiling water. Cook it until al dente, reserving some pasta water for the sauce.

5. Blend the sauce: When the veggies are tender, transfer them to a blender. Add fresh basil leaves and blend until smooth and creamy.

6. Bring it all together: Pour the blended sauce back into the pan. Add the cooked pasta, some grated Parmigiano, and a splash of pasta water. Stir until everything is coated and creamy.

7. Serve and enjoy: Plate the pasta, garnish with more Parmigiano and basil if desired, and enjoy!