Filed Under: 20msc-tuesdaySelection, cook, Side, southwestern, Under 20 Mins, Vegetables

Rigatoni with Red Pepper Sauce

A welcome change from your regular tomato sauce. In a pinch, buy jarred roasted peppers.

October 30th, 2012

Recipe by Donna Dooher Photography by Colin Faulkner Food styling by Claire Stubbs

Prep Time
10 minutes
Cook Time
20 minutes
  • 1 500 g package pasta
  • 2 teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 6 anchovy filets, canned, packed in oil
  • 6 roasted red peppers, peeled and seeded
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Kosher salt
  1. Cook pasta according to package directions.

  2. Meanwhile heat oil and butter in a skillet over medium heat. Add garlic and anchovies, reduce heat and cook for 1 minute.

  3. Using a food processor, pureé roasted peppers, anchovy mixture, lemon juice and salt until smooth. Heat and serve over cooked pasta.

Nutrients Per Serving

Nutrients per serving (with 85 g pasta): 457 calories, 14 g fat, 15 g protein, 67 g carbs, 4 g fibre. Excellent source of vitamins A and C.

Rigatoni with Red Pepper Sauce