Rigatoni with Sweet Bell Peppers
- Total Time
Chunks of red and yellow pepper lend a delicious sweetness to the sauce for this dish. Add some crushed red pepper flakes for spice.
cooking spray2 spray(s)
olive oil2 tsp
sweet red pepper(s)1 large, chopped
yellow pepper(s)1 large, chopped
canned diced tomatoes28 oz, plum, with juice
uncooked onion(s)1 small, yellow, chopped
fresh parsley¼ cup(s), flat-leaf, chopped
garlic clove(s)3 medium clove(s), minced
dried basil1 ½ tsp, or 1 tbsp fresh
table salt½ tsp, or to taste
black pepper¼ tsp, or to taste
uncooked rigatoni12 oz, cooked and kept hot
grated Parmesan cheese3 Tbsp
- Coat a large skillet with cooking spray; add oil and heat over medium-high heat. Add peppers; sauté until slightly tender, about 3 minutes. Cover pan and allow to cook until softened, stirring a few times, about 3 minutes more.
- Add tomatoes, onion, parsley, garlic and basil; stir, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of liquid has evaporated, about 10 minutes; season to taste. Serve sauce over pasta; sprinkle with cheese.
- Yields about 1 cup pasta, 1/3 cup sauce and 1 1/2 teaspoons cheese per serving.