Creamy Sun-Dried Tomato Pasta
- 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.