Categories: Pasta
Ingredients
- 12 oz. rigatoni
- 3/4 cup chopped roasted red peppers
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3 tbsp. tomato paste
- 3 garlic cloves, chopped
- 1 pinch crushed red pepper
- 3-inch sprig fresh rosemary, plus 2 tsp chopped rosemary
- 1/2 cup heavy cream
- 1/2 cup grated Pecorino Romano
Directions
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In large, deep skillet, combine first 6 ingredients with 5 cups hot water and rosemary sprig. Season and bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, about 15 minutes. Stir in cream and cheese; season. Discard rosemary sprig; garnish with chopped rosemary.