Look at that beautiful pasta! Oh my gosh does today’s guest blogger know me so well! The way to my heart is always through carbs and cheese. Maybe throw a glass of wine in and you got me! In fact, for one Valentine’s Day, Mike had some bruschetta waiting for me when I arrived. He had it on real plates with candles lit and music playing. I was so excited and impressed thinking he made it himself just for me. Plus, it was cheese, bread, and tomatoes. My heart skipped a beat! Until I found out later that he ordered it from a local restaurant and tried to pass it off as his own.
I guess it’s the thought that counts right?
Anyway, today’s blogger Maggie from A Bitchin’ Kitchen shares my love of carbs, cheese, breakfast foods, and cheap wines. She also has an amazing knack for making people laugh. I love her blog and am so happy we became email buddies outside of the blogs. I highly recommend you read hers and make this recipe.
Hi everyone! I’m Maggie from A Bitchin’ Kitchen, and I am so excited to be guest posting on Sarcastic Cooking while Stefanie spends time with her sweet new addition. As a huge pug fan, I didn’t think Stefanie’s blog could get any cuter…but then she went and had an incredibly adorable baby.
I’ll be honest – when Stefanie asked me to contribute, I immediately began racking my brain thinking about what recipe I wanted to share. While I don’t have any babies of my own yet, I hear they require a lot of time, so I wanted to make something that could be whipped up in fewer than 30 minutes. I also wanted to make something Stefanie would actually enjoy, so I creepily stalked her recipe archives and determined that she and I may share a love for roasted red peppers.
This pasta recipe is perfect for new moms – or anyone with limited time. It’s fast, healthy, and except for the feta, uses ingredients you probably already have on hand in your pantry and fridge. The next time I make this I’m going to fancy it up with some roasted shrimp or grilled chicken, but it’s awesome sans meat as well. This is such a nice change from a typical marinara or cream sauce, and I hope you love it as much as I did!
A Bitchin’ Kitchen – Rigatoni with Creamy Red Pepper Feta Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped (about 2 cups)
- ½ cup low-sodium chicken broth
- 1 6-ounce block feta cheese, crumbled
- 1 pound rigatoni
- Salt and pepper, to taste
- Finely chopped fresh parsley
- Heat the oil in a large skillet over medium high heat. Sauté the onions until soft, about 7 minutes. Add the garlic, and sauté until fragrant, about 2 more minutes. Add the roasted peppers and sauté until heated through. Remove from heat, and let cool slightly.
- Place the mixture in the bowl of a food processor with broth and all but 2 tablespoons of the feta. Process until combined and smooth. Alternatively, place the mixture in a large bowl, and puree using an immersion blender (this is what I did since my food processor is tiny.) Add salt and pepper to taste. This recipe needs lots of salt, so don’t be afraid to keep adding more!
- Cook the pasta according to package directors. Drain, reserving ½ cup pasta water. Toss the pasta and sauce, and add pasta water by the tablespoon, if needed. Add additional salt and pepper, to taste.
- Sprinkle with parsley and remaining feta cheese before serving.
- Preparation time: 12 minutes
- Cook time: 20 minutes
- Total time: 32 minutes