Rigatoni and Crab in a Roasted Red Pepper Rose Sauce Recipe

With only a splash of cream, this rosé sauce with roasted red peppers is rich but not heavy. Experiment by trying it with crab as directed, scallops or lobster.

Directions:

  1. Cook pasta according to package directions. Drain and reserve 1/4 cup cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook onion, roasted peppers, garlic, chili flakes and salt for about 5 minutes or until tender. Stir in tomato paste; cook for 1 minute.
  3. Transfer to blender along with passata; purée until smooth. Return to skillet; bring to simmer. Stir in cream and simmer for about 6 minutes or until thickened. Stir in crab; cook for about 2 minutes or until heated through.
  4. Add pasta and reserved cooking liquid to skillet; toss until well coated. Stir in chives.

Tip:

  • To roast red peppers: Broil peppers on foil-lined tray until charred all over. Transfer to bowl; cover and let stand for 10 minutes. Let cool slightly and remove skin. (Alternatively, grill peppers over high heat.)

Makes 4 servings. Per serving: 296 calories, 10 g fat, 4 g saturated fat, 51 mg cholesterol, 390 mg sodium, 36 g carbohydrate, 4 g fiber, 9 g sugars, 16 g protein

A Pasta Fits original recipe.

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