Spicy Red Pepper Rigatoni
We love this one! A creamy pasta with a little kick! The leftovers are equally as good the next day. I like making this for a larger crowd because the recipe makes a lot & it can be served with a salad. I am all about easy but yummy!
What you need:
1 lb. spicy sausage (you can control the spice here)
1 bunch green onion- chopped
3 cloves of garlic
4 tbsp butter
2 oz fire roasted red peppers- blended in food processor or blender
4 oz cream cheese
1 cup of parmesan
1 cup heavy cream (whole milk or half and half works too)
1 tbsp red pepper
1 tsp fresh cracked pepper
8 oz rigatoni pasta
In a large skillet, (I like to use my Zwilling 12 inch) Brown sausage, drain and set aside. On medium heat, stir together butter, ½ of green onions & garlic until fragrant. Be careful not to burn garlic. Add red peppers and cream cheese & combine until melted. In a large pot (I prefer my 5.5qt Le Creuset dutch oven) cook rigatoni according to directions on the package. When pasta is almost done, add heavy cream and shredded parmesan to simmering sauce & whisk until melted. Add browned sausage to sauce as well. When pasta is cooked, drain and leave about ½ to 1 cup of pasta water in the pot. Combine sauce & pasta. Mix well. Garnish with remaining green onion & serve!