Crab and Roasted Red Pepper Rosé Sauce Rigatoni
With only a splash of cream, this rosé sauce with roasted red peppers is rich but not heavy. Experiment by trying it with crab as directed, scallops or lobster.
![](https://sharethepasta.org/wp-content/uploads/2018/08/Rigatoni-and-Crab-in-a-Roasted-Red-Pepper-Rose-Sauce-025-1-700x400.jpg)
Crab and Roasted Red Pepper Rosé Sauce Rigatoni
Total Time 30 minutes
Servings 4 Servings
Calories 296 kcal
Instructions
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4 oz. rigatoni
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1 tbsp. olive oil
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1 onion, chopped
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3 roasted red peppers, chopped
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3 cloves garlic, minced
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1/4 tsp. each chili flakes and salt
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2 tbsp. tomato paste
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3/4 cup/6 oz. passata (strained tomatoes)
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1/4 cup/2 oz. 35% whipping cream
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1 cup/6 oz. crabmeat
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2 tbsp. chopped fresh chives
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Cook pasta according to package directions. Drain and reserve 1/4 cup cooking liquid.
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Meanwhile, heat oil in large skillet set over medium heat; cook onion, roasted peppers, garlic, chili flakes and salt for about 5 minutes or until tender. Stir in tomato paste; cook for 1 minute.
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Transfer to blender along with passata; purée until smooth. Return to skillet; bring to simmer. Stir in cream and simmer for about 6 minutes or until thickened. Stir in crab; cook for about 2 minutes or until heated through.
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Add pasta and reserved cooking liquid to skillet; toss until well coated. Stir in chives.
Recipe Notes
Tip:
- To roast red peppers: Broil peppers on foil-lined tray until charred all over. Transfer to bowl; cover and let stand for 10 minutes. Let cool slightly and remove skin. (Alternatively, grill peppers over high heat.)
A SharethePasta.org original recipe.