Recipe by Donna Dooher
Photography by Colin Faulkner
Food styling by Claire Stubbs
First published in Wish October 2006
Thanksgiving | Italian | Fish | Pasta | Tomatoes | Dinner | Main Dish | All categories...
food
Rigatoni with Red Pepper Sauce
A welcome change from your regular tomato sauce. In a pinch, buy jarred roasted peppers.
Ingredients (Serves 6)
| 1 | 500 g package pasta |
| 2 tsp | olive oil |
| 2 tbsp | unsalted butter |
| 1 tsp | minced garlic |
| 6 | anchovy filets, canned, packed in oil |
| 6 | roasted red peppers, peeled and seeded |
| 2 tsp | fresh lemon juice |
| 1 tsp | Kosher salt |
Instructions
- Cook pasta according to package directions.
- Meanwhile heat oil and butter in a skillet over medium heat. Add garlic and anchovies, reduce heat and cook for 1 minute.
- Using a food processor, pureé roasted peppers, anchovy mixture, lemon juice and salt until smooth. Heat and serve over cooked pasta.
Nutritional information
Nutrients per serving (with 85 g pasta): 457 calories, 14 g fat, 15 g protein, 67 g carbs, 4 g fibre. Excellent source of vitamins A and C.
Comment on "Rigatoni with Red Pepper Sauce"
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Julie from Belleville, Ontario writes:
My family loved the Rigatoni with Red Pepper Sauce recipe. So fast and tasty. I used gnocchi instead of rigatoni. I recommend rinsing the anchovies to remove salt and adding the lemon juice at the end, to taste, because I thought the sauce was a tiny bit on the acidic side. This recipe is a keeper!
Thanks!
—posted January 4, 2007 at 5:32 p.m.
melmo writes:
put some more vegi dishs on please. I like your website
—posted September 30, 2007 at 1:18 p.m.
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