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A Bitchin’ Kitchen – Rigatoni with Creamy Red Pepper Feta Sauce

Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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!
  3. 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.
  4. Sprinkle with parsley and remaining feta cheese before serving.