Rigatoni with Creamy Pepper Sauce

Rigatoni with Creamy Pepper Sauce
Makes 6
Prep 15 m
Cook 14 m
Broil 10 m



  1. 1 of 5 Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.
  2. 2 of 5 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. 3 of 5 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. 4 of 5 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. 5 of 5 To serve, spoon into a large serving bowl and fold in bocconcini and basil.
Nutrition Information for Rigatoni with Creamy Pepper Sauce
Servings Per Recipe: 6
Per Serving: 62 g carb., 17 g Fat, total, 461 kcal cal., 17 g pro., 56 mg chol., 491 mg sodium, 10 g sat. fat, 4 g fiber