Recipe: Spicy Rigatoni w/ Creamy Garlic Sauce

You guys. Seriously. You. You need to make this pasta.

This is one of the best recipes I've tried in a long time. It made me think, "Wow, this tastes like it could have been made in a restaurant." (A good restaurant at that!)

And, even better? It's totally easy. (And, yes, there is a not-so-from-scratch ingredient involved. Don't judge.)

Unfortunately? Not low calorie. Sorry. But, you'll forgive me and gladly spend a little more time exercising once you taste this pasta. I promise.

Spicy Rigatoni w/ Creamy Garlic Sauce

What you need:
  • 1 lb rigatoni, cooked al dente (mushy pasta = the nastiness)
  • 1/8 c. olive oil
  • 1/4 t. kosher salt
  • 1/4 t. fresh ground black pepper
  • 1/2 T. crushed red pepper flakes
  • 5 cloves minced garlic
  • 1 jar Bertolli Four Cheese Rosa sauce (or 1 c. marinara + 1 c. Alfredo)
  • 2 t. butter
  • 1/2 c. frozen peas

What to do:
  1. Prepare pasta as directed.
  2. In a heavy bottomed saucepan, heat oil over medium heat 2 minutes, then add salt, pepper and red pepper flakes. Stir, heat 1 minute.
  3. Add garlic (do not burn the garlic - you don't want it to brown), stir, heat one minute.
  4. Add Bertolli sauce, stir. Stir in butter and peas. Lower heat to medium-low, simmer, stirring occasionally for two minutes.
  5. Toss pasta with sauce, sprinkle with additional red pepper flakes if desire. 
Eat and be happy.

Recipe adapted from: TasteKitchen

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