Baked Rigatoni with Blush Roasted Pepper Sauce Recipe – Laura Vitale



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27 Comments

  1. To save decanting the sauce and having to wash a blender, use an immersion blender directly in the cooking pan – less faff. I would add some chunks of smoked bacon when I add the pasta to the sauce, just because I could imagine the bacon and that lovely pepper sauce Laura has made would go so well with it. I'm now salivating!! Thanks for a lovely recipe, as always.

  2. LOL, as she said, I would just add sausages. Hungry and going for chow now. Then I get groceries. I do it before, I buy way too much. Good day all and thank you to the hostess

  3. I tried this recipe last night for dinner. There were elements I really liked and one element, well…
    What is the point of the ricotta? Yes, richness, but the cream does that. I hated the texture that the ricotta put into the sauce. I didn't find it added anything other than a yucky texture. I will absolutely make this recipe again, but without the ricotta. And that was an amazing tip re: using the jarred roasted peppers rather than roasting them myself, especially on a hot day!

  4. I made this and my colleagues were amazed and extended so many genuine compliments. Thank you, Laura, for making me look good. Anytime I prepare your recipes everyone is so happy. ❤

  5. I love Laura's recipes—so easy and delicious. I also admire that she uses a pastry scraper to transfer veggies to the pot instead of ruining her knife's blade by scraping!

  6. I made this for dinner tonight. It was a BIG hit. I will definitely make this again. Thank you, Laura for all your delicious recipes.

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