Ingredients:

  • 12 oz (340 g) rigatoni or penne pasta
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1 tsp (6 g) kosher salt
  • 1 jar (12 oz / 340 g) roasted red peppers, drained
  • 3 cloves (15 g) garlic, peeled
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1/2 tsp (1 g) red pepper flakes
  • 1 tbsp (15 ml) lemon juice
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1–2 minutes less than the package directions). Reserve ½ cup (120 ml) of the starchy pasta water before draining.
  2. Combine the drained roasted red peppers, garlic, heavy cream, and lemon juice in a blender. Blitz on high until the mixture is completely smooth and velvety.
  3. Pour the puree into a large skillet over medium heat and stir for 2–3 minutes until it begins to simmer.
  4. Lower the heat and whisk in the Parmesan cheese and red pepper flakes.
  5. Add the cooked pasta directly to the pan, tossing vigorously. If the sauce looks too thick, stir in the reserved pasta water one tablespoon at a time until the sauce is glossy and clings to the noodles.