RIGATONI WITH RED PEPPERS AND ROASTED GARLIC-TOMATO CREAM SAUCE

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RIGATONI WITH RED PEPPERS AND ROASTED GARLIC-TOMATO CREAM SAUCE image

Categories     Pasta     Roast     Dinner

Yield 4 people

Number Of Ingredients 20

Ingredients for Pasta:
3 cups Rigatoni Pasta
1 tablespoon olive oil
1 cup pre-cooked kielbasa sausage (thinly sliced)
1 red pepper (julienned)
1/4 cup grated parmesan cheese plus 1 extra tablespoon for topping
handful basil leaves (chopped)
Ingredients for Sauce:
1 28oz can whole peeled tomatoes
1 large vine-ripened tomato (large chop)
6 cloves garlic (smashed)
1 medium yellow onion(large chop)
1/2 cup olive oil
1 teaspoon dried oregano
1 teaspoon crushed red chili flakes
2 teaspoons salt
1 teaspoon pepper
1/2 tablespoon white sugar
1/2 tablespoon balsamic vinegar
handful basil leaves

Steps:

  • Pre-heat oven to 425 degrees. In a large mixing bowl, add 1 can of whole peeled tomatoes and 3/4 of liquid inside. Crush tomatoes gently in your hands. Then smash six cloves of garlic with blunt end of your knife and toss into bowl. Peel one yellow onion and cut into large chunks before adding to bowl. Next, chop one vine-ripened tomato into large chunks and toss into bowl. Then add 1/2 cup olive oil and season with 1 teaspoon oregano, 1 teaspoon crushed red chili flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Add 1/2 tablespoon sugar, and 1/2 tablespoon balsamic vinegar, and mix well until all ingredients are coated with oil. Then pour into large roasting pan and roast in 425 degree oven for about 45-50 minutes or until slightly charred. In the meantime, bring about six to seven cups of water to a boil in a large pot. Season liberally with salt (about 3 to 4 teaspoons). Add 3 cups of rigatoni pasta and boil for about 10-12 minutes or until al dente. While pasta is boiling, thinly slice kielbasa sausage (about 1 cup), and 1 red bell pepper and set aside. Then drain cooked pasta in a colander and drizzle with olive oil to prevent sticking. Set aside. Once tomato sauce has roasted, transfer ingredients to a blender or food processor and add a handful of basil leaves. Process until smooth and creamy, then reserve. In a large wok or pot, over medium high heat, add 1 tablespoon of olive oil. Toss in sliced red peppers, season with a pinch of salt, and cook for three to five minutes before adding kielbasa. Toss well and cook until peppers have softened and kielbasa has browned. Then add pasta and toss well before folding in the roasted garlic-tomato sauce. Add 1/4 cup grated parmesan and toss, then sprinkle one extra tablespoon parmesan and a handful of chopped basil over the top. Serve immediately.

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