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Cooking 101
Any baked pasta dish is welcome on our table, and this one couldn’t be easier. There’s something about our Red Pepper Romesco that makes the base taste like a slow-simmered sauce that grandma might have made, except it comes together in thirty minutes and you can make it on a weeknight.
Chef Tip: Simply cook the pasta according to the package directions for “al dente”, then stir everything together in a pan and bake! Our only tip would be to let it sit for 5-10 minutes before serving so everything has a chance to set-up a bit.
1 16oz box of rigatoni, cooked al dente
6 cloves garlic, peeled (or unpeeled and you can peel before eating!)
Olive oil
1 28oz can crushed tomatoes
½ cup heavy cream
Salt
2 tsp crushed pepper
½ cup parmesan cheese
A handful of baby tomatoes
Fresh basil, torn or leaves picked
Preheat oven to 375
In a large casserole dish, combine pasta, garlic, a glug of oil, tomatoes, heavy cream and Romesco sauce. Add salt, crushed pepper to your taste, and the cheese. Add the tomatoes and drizzle again with olive oil.
Bake at 375 degrees F for 15 minutes then add in the basil and serve
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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