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About the Dish

  • Sweet Peppers

    Sweet Peppers

  • Red Onion

    Red Onion

  • PeachDish Salt

    PeachDish Salt

  • Spice Blend

    Spice Blend

  • Balsamic Vinegar

    Balsamic Vinegar

  • Mascarpone Cheese

    Mascarpone Cheese

  • Rigatoni

    Rigatoni

  • Basil

    Basil

METHOD

1
Fill a medium size sauce pot 2/3 full of water, and place over high heat. Add a pinch of salt and proceed to the next step (this is your pasta water).
2
Prepare mise en place: Remove any seeds or stems from peppers then thinly slice; peel red onion, and thinly slice; peel and finely chop the garlic; thinly slice basil.
3
Place a large sauté pan over high heat, add 1 tbsp olive oil, then peppers. Cook the peppers for 2 minutes then turn the heat down to medium. Continue to cook the peppers while stirring continuously, after about 5 minutes.
4
Pour the pasta into the boiling water and stir occasionally so the pasta does not stick to the bottom or itself. Cook the pasta for 8-9 minutes or until tender.
5
Add onion and garlic to the pan with sauteed peppers. Cook this mixture for another 4-5 minutes then add the smoky pasta spice blend, and ½ tsp PeachDish salt. Cook for another 2 minutes, add 1 tablespoon of balsamic vinegar, and use a wooden spoon to scrape up any bits of food that have stuck to the pan.
6
Remove the pan from the heat and mix in the mascarpone.
7
Reserve ¼ cup of the pasta liquid, then drain the pasta. Add the drained pasta and reserved pasta liquid to the pan with the cooked peppers and onions, mix thoroughly to combine. Taste and adjust seasoning as desired.
8
Divide the pasta onto two plates and top with the remaining olive oil, balsamic, and basil. Enjoy!