Rigatoni With Tomato & Roasted Pepper Cream Sauce

• 1 lb. fresh rigatoni
• 12 plum tomatoes
• 1 red bell pepper
• 1 large italian pepper
• 1 hot cherry pepper
• 1/2 cup of diced onions
• 2 cloves of garlic
• 1/4 cup diced pancetta
• 2 cups chicken stock
• 2 tbs chopped basil
• 1 tbs chopped parsley
• 1/2 cup of cream
• olive oil
• salt
• pepper

1. Bring a pot of salted water to a boil for pasta.
2. Roast whole peppers until lightly charred. Allow to cool. When cool enough to handle, peel skin, remove seeds, and dice.
3. Repeat process with tomatoes. Add diced peppers and tomatoes to medium sauce pan. Add 2-3 tablespoons of oil and simmer on medium heat until softened. Add chicken broth. Bring to boil and reduce to low simmer. Simmer for 15-20 minutes. Set pan aside. Add sliced basil and parsley. Adjust for salt and pepper.
4. In a separate pan, saute onions, garlic and pancetta until lightly golden. Add mix to sauce,
5. and simmer on lowest heat for 30 mins. Add cream and allow to cool for 5 minutes.
6. Blend sauce or process for 1 minute. Return to sauce pan to reheat, on low heat.
7. Cook rigatoni until al dente, approximately 8-9 minutes. Reserve 1/2 cup pasta water before draining.
8. Add drained pasta to sauce and toss.
9. Serve with fresh grated Reggiano Parmigiano and Ricotta Salata cheese and garnish with fresh parsley.

fresh rigatoni, tomatoes, red bell pepper, italian pepper, pepper, onions, garlic, pancetta, chicken stock, basil, parsley, cream, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-tomato-roasted-pepper-cream-sauce-51283791 (may not work)