Creamy Roasted Red Pepper Pasta Sauce

Ingredients

• 12 oz (340 g) rigatoni
• 1 tablespoon olive oil
• 1 small shallot, chopped
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 jar (12 oz / 340 g) roasted red peppers, drained
• 1/2 teaspoon smoked paprika
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (35 g) grated parmesan
• Salt and black pepper, to taste
• Fresh basil, for serving

Instructions

1. 1

   Cook the pasta until al dente. Reserve 3/4 cup pasta water before draining.

2. 2

   Heat the olive oil in a skillet over medium heat. Cook the shallot for 3 to 4 minutes, then add the garlic and cook for 30 seconds.

3. 3

   Stir in the tomato paste and smoked paprika and cook for 1 minute.

4. 4

   Blend the skillet mixture with the drained roasted peppers and cream until smooth, taking care with the hot mixture.

5. 5

   Return the sauce to the skillet over low heat. Stir in the parmesan, then add the pasta and toss.

6. 6

   Add pasta water a little at a time until the sauce coats the pasta. Season to taste and finish with basil.