Anders Bandt

• 2 red bell pepper
• 1 white onion (or possibly yellow, give it a try sometime) <3
• 3-4 cloves garlic
• 3/4 cup heavy cream
• 1/2 lb. nice and salty meat (optional)
• 1 lb. of rigatoni pasta
• Pasta water, reserved from cooking (REMEMBER THIS!!!)
• Some olive oil
• Salt and pepper

• Chop red pepper, put on a pan and roast. Roast for about 40 minutes at 400 degrees Fahrenheit, until soft and blistered. At this point, you can remove the skins, but I prefer to leave them on.
• If you want, cook the meat in a skillet. Reserve a little of the oil for cooking the onion and garlic. Set meat aside for later.
• Dice onion and garlic cloves and cook in a skillet with some olive oil until soft and fragrant.
• Add in the red pepper just for the final bit of cooking.
• Let mixture cool for a little, and add to a food processor, blend until a single color and texture. Meanwhile, start to cook rigatoni al dente! Remember to save some of the pasta water for potential dry sauce.
• Return the blended mixture to a pan on low heat, and add heavy cream.
• Add rigatoni and mix. Add pasta water if too dry.

This recipe was inspired by a short form video I saw on the Internet, and with some assistance of another recipe viewed online.

Could possibly use a little more heavy cream, so I changed the recipe from 1/4 cup heavy cream to 3/4 cup

^^^ adding onto that note, both times (2 times now) I’ve made this recipe it has been very good but more like a coating across all the pasta, and less of a true sauce. So maybe look back at the source material for the recipe or add more heavy cream.

Add chicken bouillon and parmigiana reggiano if you have it :) -b