Roasted Red Pepper Rigatoni

I love anything pasta. Pasta is one of those dishes I can eat everyday and never get tired of. One main reason why I love it so much is because it can be so quick and easy to make and their are so many different ways to make it. You can use so many different types of sauces, and add ins.

In this specific pasta dish, I used a Rigatoni Pasta and made a red bell pepper marinara sauce. It's full of delicious flavor and this is a great way to get the kids to eat vegetables and guess what? It is actually very simple to make. I know it may sound like their are so many steps, but trust me once you try this recipe you will make want to make it all the time.

Here are a few tips you need to know:

Tip 1: You can use a store bought Marinara or spaghetti sauce and just add in your roasted red bell peppers

Tip 2: Once you make the sauce, you can add anything to it like meat or any vegetables of choice, like mushrooms, spinach, eggplant, zucchini will all go will with this sauce.

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Cook Pasta on stove as directed on box

2. Cut your red bell peppers and season with salt, black pepper and bake in the oven for about 15 minute on 425 degrees Fahrenheit or until it is nicely roasted. Remove from oven and set aside.

3. On a separate pan heat about 2 tbsp of olive oil and sauté garlic, diced onions, dried basil, oregano and marinara sauce , cook on medium heat for about 15 minutes, than transfer into a blender, than add in your roasted red peppers and blend until it is smooth.

4. Transfer your blended marinara sauce into pan and add cooked pasta and combine well, add Parmesan Cheese and combine well

5. Serve and enjoy while hot.

RECIPE:

This recipe Serves about 6 people

INGREDIENTS
1 12 oz Box  Rigatoni
1 Jar of Marinara sauce
2 tbsp olive oil
1 medium size onion 
3 red bell pepper
1 cup shredded Parmesan Cheese ( or more)
about 4-6 garlic cloves chopped, grated or minced

Seasoning:
1/2 tsp salt or to taste
1/4 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1/2 tsp Crushed Red flakes (optional)