Creamy Sun-Dried Tomato Pasta

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    creamy sun dried tomato pasta

    Recipe by Ivy Manning

    • 4Servings

    Ingredients

    • 12 oz. rigatoni
    • 3/4 cup chopped roasted red peppers
    • 1/2 cup chopped oil-packed sun-dried tomatoes
    • 3 tbsp. tomato paste
    • 3 cloves garlic, chopped
    • 1 pinch crushed red pepper
    • 3-inch sprig fresh rosemary, plus 2 tsp. chopped rosemary
    • 1/2 cup heavy cream
    • 1/2 cup grated Pecorino Romano

    Preparation

    In large, deep skillet, combine first 6 ingredients with 5 cups hot water and rosemary sprig. Season and bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, about 15 minutes. Stir in cream and cheese; season. Discard rosemary sprig; garnish with chopped rosemary.