Baked Rigatoni with Blush Roasted Pepper Sauce Recipe – Laura Vitale

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Hi guys I’m Laura Vitale today we are making a delicious pasta dish and I have to say you guys have been really enjoying the pasta dishes the one pot wonders and I think we all sort of relate right we all want those Comfort Foods we all want those Classics we want

To feel just that ease of cooking and I think pasta really allows you to feel that way because it’s very low pressure so we are going to do a baked rigatoni with a blush roasted pepper sauce tons of shallots so easy so much moths it’s absolutely Sublime to get started I’m

Going to chop some shallots and some garlic and I’m going to just make the sauce and bake the whole thing in my shallow Dutch oven simply because you know me I don’t like to wash anything separate if I don’t have to and honestly when you are investing in something like

A dutch oven whether it’s a really expensive one or not you want to use it okay so I’m gonna go ahead and bake mine in there I’ve got my oven preheating because the sauce doesn’t take too long now I’m not adding any meat to this I wanted to give you a great vegetarian

Option um if you wanted to do something like this for maybe Easter for your main entree I think it would be really Sensational but if you wanted to add some meat to this you could add some chicken to this you I would do chicken thighs of course I would chop them up

And stir in a syrup caramelize them first and sear them first you could add some ground beef if you want to it will just sort of change the time the cooking time a bit just because you need to give that protein a bit of time to become

Tender and delicious I have a pot getting ready to come to a boil for my rigatoni you can use any pasta that you like but if you know me you know that they got only in pakity or just top faves this is the stickiest shallot sometimes they take a bit for

That peel I’m gonna do three they’re pretty big if they were smaller I would do five or six and it’s so delicious and so fantastic I’m just gonna choppity chop add some good olive oil to the bottom of your skillet add the garlic and the shallots all at once this is going to

Start to heat up and then everything will Infuse the olive oil and soften I’m not looking to caramelize or give anything really deep color I’m just looking for them to become translucent and soft and in just a little light and goldness around the edges I’m going to

Hit them with a pinch of salt to help draw out that moisture and that way it gets things going a little bit faster I want a little bit of heat so I’m going to add a little pinch of red pepper flakes I am using a store-bought Roasted Pepper when you are buying store-bought

Roasted Peppers make sure that you buy just fire roasted not fibrosis sweet red peppers not sort of red peppers just are just in the jar or marinated because if you don’t look for the fire roasted that means that they have not been charred and the

Skin is still on them and I don’t want that and I certainly don’t want anything in any brine so simple to be very quite Frank because we are one that way we’re friends that way I don’t ordinarily buy pre-roasted Peppers but it’s been more cost effective to buy

A jar these are 229 for this entire um 24 ounce jar it was cheaper than to buy like three fresh peppers and roast them myself so I wasn’t eating them raw so I figured I’m gonna buy that and it’s been working out really well so that’s

Just a nice fresh cute you know fresh Cube quick quick little tip for you I don’t know where fresh cute came from a cute little tip for you is that just you know keep an eye on those prices you know how I feel about a bargain adding some tomato paste I’m not adding

Sauce because I don’t like tomato sauce because I don’t want it to be super thin and liquidy because I’m going to be adding roasted pepper and some heavy cream and then we’re going to dollop some ricotta so it’s going to be perfectly blush and delicious you can

Also do a little pancetta in here okay a little guanciale a little bacon a little sofasada a Mortadella whatever you got in the fridge crisp it up and add it in there and it would be pretty Sublime if I do say so myself a little pinch of Italian seasoning

Just in there to bloom let that cook for it needs a good minute or so to really wake up it’s been sitting in that tube a while it’s been taking a nice nap so I just got to do a little wakey wakey add some heavy cream work it in don’t

Add too much at once just work that in and it may seem like you’re not adding enough liquid but trust me when you add the pasta with the cooking liquid and then we add The Recoil down everything it’s gonna be perfect so you’re just gonna have to

Trust me okay at this point I’m gonna season it with some salt and pepper because it needs it well you know what I forgot to bring I forgot to bring my parmigiano I will go and get it and I’m just going to let this bubble and just do its beautiful magical thing

And while it’s doing that I’m going to add some roasted peppers a little bit of that water it’s just fine and the rest of pepper since they’re cooked already you just need them to heat through because we are going to puree this into a luscious magical delicious thing and

This is just gonna hang out here while my pasta water comes to a boil pasta goes in and I’ll show you the next steps turned my sauce off I added the rigatoni to my salted boiling water and now I’m adding the sauce to a blender

And to it I’m going to add some of the starchy cooking water probably should have should have added all of this in here before you came back on the scene but oh good I didn’t want you to miss a bit of this and I have to

Tell you I’ve tasted the sauce and it tastes incredible I’m not gonna go wild about those tiny little bits um take some of that starchy water so remember we are going to add some ricotta but you do need some of the water to kind of pull it all together put the lid on

And blend until very smooth just almost takes me forever to get this thing on food wins today me or this okay I win gorgeous gorgeous I tell you now it may look a little bit runny it’s not it’s absolutely perfect I mean Perfection okay but I do want that pasta

To go in here quite Al Dente because as it bakes in the oven and that mats gets all delicious and Ooey and gooey and yummy that pasta will continue to cook and I don’t want it to like add anything or mushy just using my kitchen spider

To get my pasta in there and like I said make sure you cook it even a minute or two shy about Dente like right now when I taste this it doesn’t taste like it’s Al Dente like it still has like a minute or two left but that’s because as it bakes

Um as it bakes it absorbs all of that sauce and then it becomes really delicious and Al Dente and fantastic and just really so spectacular and I just can’t wait for you to make this and I can’t wait for you to eat this and I can’t wait for you to be like

You know what Laura you are onto something and then ricotta beautiful ricotta all around you can mix it in you can leave it all on top I don’t care whatever you want you can do a little in a little as long as you put some ricotta in there

Because you know it’s delicious and like I said this is such a great fantastic spring summer mean even for a holiday like Easter because it’s just vibrant and beautiful not too heavy even though it’s got some creaminess and blushness to it I’m kind of mixing the ricotta in a little bit

Um because I can because I like it you know and it’s just Divine and then I’m gonna take this chunk of mats and I’m just gonna break it up on top you know as it bakes and that rigatoni swells and drinks up that sauce and then the bottom gets slightly golden the

Edges get somewhat crisp and brown you know it’s going to be sensational I don’t have to tell you that and then because the mats and the ricotta need a little bit of seasoning they need a little salt you know I don’t want to add straight salt on top but what I will add

Of course this is closed and I can’t get it open because I have something I have fingers from from the cheese I’m gonna add really salty parmigiano like that finishing this container off might as well into the oven 400 I don’t know 20 minutes or so you can look at it it’ll

Call your name it’ll smell fantastic and just you wait until it’s done and just you wait till you eat it but first I gotta wash my hands and pop this in that looks gorgeous and no one can tell me different that the top of any baked pasta or lasagna or anything like that

Those crispy bits are not the best part especially when the cheese gets all crispy look at steaming you see that but that is just um the crispy bits are my favorite part but the sauce it’s so velvety luxurious that roasted pepper comes through um Antonio this is worthy of being center stage at

Your Easter table or whatever you’ve got coming up because it’s easy it’s quick it’s delicious it’s something that everyone’s going to love I don’t know I just love it you can top it with some burrata too when you bring it to the table for something really show stopping but

To die for the large in the kitchen.com for the written recipe I hope you’ve enjoyed spending time with me and I will see you in the next one bye