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Crab and Roasted Red Pepper Rosé Sauce Rigatoni

Total Time 30 minutes
Servings 4 Servings
Calories 296 kcal

Instructions

  1. 4 oz. rigatoni
  2. 1 tbsp. olive oil
  3. 1 onion, chopped
  4. 3 roasted red peppers, chopped
  5. 3 cloves garlic, minced
  6. 1/4 tsp. each chili flakes and salt
  7. 2 tbsp. tomato paste
  8. 3/4 cup/6 oz. passata (strained tomatoes)
  9. 1/4 cup/2 oz. 35% whipping cream
  10. 1 cup/6 oz. crabmeat
  11. 2 tbsp. chopped fresh chives
  12. Cook pasta according to package directions. Drain and reserve 1/4 cup cooking liquid.
  13. 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.
  14. 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.
  15. Add pasta and reserved cooking liquid to skillet; toss until well coated. Stir in chives.

Recipe Notes

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.)

A Pasta Fits original recipe.

Nutrition Facts
Crab and Roasted Red Pepper Rosé Sauce Rigatoni
Amount Per Serving
Calories 296 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 51mg17%
Sodium 390mg17%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 9g10%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.