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Rigatoni with 3 Pepper sauce | Rachel Ray | Recipe

Rigatoni with 3 Pepper sauce |  Rachel Ray |  Recipe

Heat a large pot of water for the pasta.

Rachael Ray 8-Quart Oval Pasta Pot with Spout

Rachael Ray 8-Quart Oval Pasta Pot with Spout

If you’re roasting red peppers, blacken them under a high heat grill or over an open flame. Cover, peel, seed and chop the peppers.

Heat EVOO in saucepan or Dutch oven, 3 turns of pan, add fresh bell pepper, onions, garlic, roasted bell pepper, salt and pepper. Partially cover the pan and let it soften for 5 minutes, then uncover, add vodka and reduce by half. Add the tomatoes, passata, brine and hot peppers and stir in the torn basil. Lower the heat and stir in the cream.

Cook pasta in salted water 1 minute less than package directions, reserving cup salted water and drain. Mix the pasta, sauce and cheese and garnish with a few small basil leaves.