|2 servings||calories per servings 610|
This dish is pasta like you've never had it. While many pasta dishes err on the Italian side, flavor-wise, this pasta has an entirely unique flavor profile of smoky paprika, sweet peppers, creamy mascarpone, and sweet-tart balsamic. We love rigatoni pasta for this dish because it holds its own against the creamy sauce and maintains that perfect al-dente snap when you bite into it. Smoky paprika isn’t normally paired with bright, fresh herbs, but this pasta is finished with a handful of fresh basil that perfectly contrasts the creamy, smoky sauce.
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).
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.
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.
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.
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.
Remove the pan from the heat and mix in the mascarpone.
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.
Divide the pasta onto two plates and top with the remaining olive oil, balsamic, and basil. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...