Cook pasta according to package directions. Drain and reserve 1/4 cup cooking liquid.
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.
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.
Add pasta and reserved cooking liquid to skillet; toss until well coated. Stir in chives.
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.
Crab and Roasted Red Pepper Rosé Sauce Rigatoni
Amount Per Serving
Calories 296Calories from Fat 90
% Daily Value*
Saturated Fat 4g25%
* Percent Daily Values are based on a 2000 calorie diet.