Rigatoni with Broccoli, Roasted Peppers, and Bacon in a Chipotle Cream Sauce
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Colander
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Tongs
- Paper towel
Ingredients
- 5 strips thick cut bacon, cooked crisp
- 2 ½ C broccoli florets, blanched and softened but still green
- 1 large red pepper, roasted and cooled and cut into strips
- 8 oz rigatoni pasta uncooked
- ½ C chipotle mayonnaise
- 1/3 C heavy cream
- 3 T Italian herb olive oil
- 1 T salted butter
- ½ T chili flakes
- ¼ t white pepper
- ½ t fennel salt (or dried fennel and then add more salt as needed)
- 1/8 t liquid smoke
- 1 T bacon grease
- Handful flat leaf parsley, chopped
- More oil to finish
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