Roasted Red Pepper Pasta

• 1 pound Rigatoni (or Another Short Pasta)
• 2 Tablespoons Butter
• 1/2 whole Large Onion, Diced
• 3 cloves Garlic, Minced
• 1 jar (about 12-15 Oz. Size) Roasted Red Peppers, Drained And Chopped
• 1 cup Chicken Stock
• 1/2 cups Heavy Cream
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Freshly Grated Parmesan Cheese, Plus Additional For Serving
• 3 Tablespoons Chopped Fresh Parsley

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook to al dente.
3. Heat butter in a large frying pan.
4. Add onions and garlic and saute for 2-3 minutes.
5. Add chopped peppers and saute for 2-3 minutes more.
6. Dump the pepper mixture into a small pot and add the chicken stock.
7. Blend lightly with an immersion blender, just enough that the mixture is fluid but there is still some texture.
8. Return the blended mixture to the frying pan and add the cream, salt, and pepper.
9. Drain the pasta in a colander and then return it to the pot it was cooked in.
10. Add the Parmesan cheese and parsley, then pour the pepper mixture over the pasta.
11. Mix well to coat all the pasta.
12. Serve sprinkled with additional Parmesan cheese.
13. Recipe adapted from The Pioneer Woman.

rigatoni, butter, onion, garlic, red peppers, chicken, heavy cream, salt, black pepper, freshly grated parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/roasted-red-pepper-pasta/ (may not work)