Ingredients:

  • 1 lb (450g) ridged rigatoni or penne
  • 1 tbsp (15ml) salt
  • 1 jar (12 oz / 340g) roasted red peppers, drained
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (120ml) reserved pasta water
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 tsp (2.5g) red pepper flakes
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Boil a large pot of water and add 1 tbsp salt. Cook the pasta until al dente.
  2. Scoop out 1 cup of cloudy pasta water before draining. Note: This is the most important part of the sauce.
  3. Put drained peppers, minced garlic, olive oil, salt, pepper, and red pepper flakes in a blender.
  4. Process on high until the mixture is completely smooth.
  5. Pour the sauce into a large skillet over medium heat.
  6. Stir in 1/2 cup of the reserved pasta water and the Parmesan.
  7. Stir constantly for 2-3 minutes until the sauce bubbles and thickens.
  8. Add the cooked pasta to the skillet.
  9. Toss for 1 minute until every ridge is fully coated.