Rigatoni With Creamy Pepper Sauce

• 4 red and yellow peppers halved cored and seeded
• 1/2 reduced sodium chicken broth
• 3 cloves garlic chopped
• 2/3 cup heavy cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound rigatoni
• 1/3 pound marinated bocconcini (mozzerella balls)
• 1/2 cup basil leaves thinly sliced

1. 1.heat broiler-line large broiler pan with foil and coat with non stick cooking spray
2. 2. place peppers on pan cut side down. broil 9-10 mins about 4 inches from heat source. place in brown bag or covered bowl for 6 mins. peel peppers thinly slice
3. 3.in a large non stick skillet bring broth to a simmer add garlic and simmer 2 mins. stir in cream, salt, and pepper and simmer for an additional 2 mins
4. 4. cook pasta, drain and return to pot, add cream mix and sliced peppers, stir
5. 5. spoon into large serving bowl and fold in mozz balls and basil

red, chicken broth, garlic, heavy cream, salt, black pepper, rigatoni, mozzerella, basil

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-creamy-pepper-sauce-51107731 (may not work)