Rigatoni with Red Peppers

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Rigatoni with Red Peppers

 

3/4 pound rigatoni

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

4 large garlic cloves, lightly smashed

3 large red bell peppers, cored, seeded and cut into 2-inch pieces

2/3 cup warm water

salt

3/4 cup coarsely chopped basil

freshly ground black pepper

freshly grated Parmesan cheese

 

Bring a large pot of salted water to a boil. Add the rigatoni and cook,

stirring often, until barely al dente, about 10 minutes. Drain the pasta,

reserving 1 1/4 cups of the cooking water.

Meanwhile, in a large enameled cast-iron casserole, melt the butter in the oil.

Add the garlic and peppers, cover and cook over moderately high heat until

fragrant, about 2 minutes. Add the warm water and a pinch of salt, cover and

simmer over low heat until the peppers are tender, about 10 minutes.

Add the rigatoni and the reserved pasta cooking water to the peppers. Cover and

cook over moderately low heat, stirring a few times, until the rigatoni is al

dente and the sauce has thickened slightly, about 5 minutes longer. Discard the

garlic. Stir in the basil and season with salt and pepper. Transfer to a large

bowl and serve at once, passing the Parmesan cheese at the table.

Makes 6 servings.

 

 

 

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