Crab and Roasted Red Pepper Rosé Sauce Rigatoni
With only a splash of cream, this rosé sauce with roasted red peppers is rich but not heavy. Experiment by trying it with crab as directed, scallops or lobster.
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Cooking tools:
- Blender
- Pot
- Colander
- Skillet
- Stove
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- 4 oz. rigatoni
- 1 tbsp. olive oil
- 1 onion, chopped
- 3 roasted red peppers, chopped
- 3 cloves garlic, minced
- 1/4 tsp. each chili flakes and salt
- 2 tbsp. tomato paste
- 3/4 cup/6 oz. passata (strained tomatoes)
- 1/4 cup/2 oz. 35% whipping cream
- 1 cup/6 oz. crabmeat
- 2 tbsp. chopped fresh chives
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