Pastas & noodles , Main dishes , Vegetarian dishes

Rigatoni with roasted red pepper puree

Name: Rigatoni with roasted red pepper puree
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 3 large red bell peppers emptied, sliced; 2 large garlic cloves, finely chopped; Olive oil; 454 g Barilla rigatoni; 454 g (2 packs) white mushrooms, cut into large pieces; 1/4 cup butter; 1/4 cup white wine; 1/4 cup milk; 1/4 cup grated fresh Parmesan + a little for the service; 1/4 cup finely chopped fresh chives + a little for the service; Salt and pepper from the mill

Preparation 15 min
Cooking 1 h 10 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients
Preparation
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The theme of the 2019 Barilla Pasta World Championship is the Art of Pasta, and my friends @barillacanada asked me to think about what the art of pasta means to me. I think it is as simple as using fresh and seasonal ingredients that are available locally. It means cooking with mindfulness and awareness of the produce around you. I have created this rigatoni with roasted red pepper puree and mushrooms recipe to celebrate the #PastaWorldChampionship and with art in mind. Few ingredients but packed with flavours! Head to the #barillacanada page to learn more about the competition! #ad #WorldPastaDay #pasta2050

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Ingredients

3 large red bell peppers emptied, sliced
2 large garlic cloves, finely chopped
Olive oil
454 g Barilla rigatoni
454 g (2 packs) white mushrooms, cut into large pieces
1/4 cup butter
1/4 cup white wine
1/4 cup milk
1/4 cup grated fresh Parmesan + a little for the service
1/4 cup finely chopped fresh chives + a little for the service
Salt and pepper from the mill

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Preparation

Preheat the oven to 325°F.
Place peppers and garlic on a large baking tray, season with salt and pepper and drizzle with olive oil. Toss.
Place in the oven and cook for 45 minutes, stirring occasionally. Pour into a food processor and puree. Set aside.
In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Pour into a colander and drain well. Set aside.
In a large skillet heated over high heat, add a drizzle of olive oil and melt the butter.
Add the mushrooms, season with salt and pepper and mix. Cook for 7 to 8 minutes, stirring occasionally.
Add the white wine, mix and continue cooking for 2 to 3 minutes.
Add pasta, red pepper puree, milk, Parmesan and mix. Heat over medium heat and cook for a few minutes, stirring, to warm up. Correct the texture by adding a little milk as needed! Garnish with Parmesan cheese and fresh chives.

Our sommeliers suggest

Monte Dall'Ora Camporenzo Valpolicella Classico Superiore 2019

Vénétie, Italie

Composed of Corvina at 50 %, Corvinone at 30 %and Rondinella at 20 %, this Valpolicella Classico Superiore is expressed on notes of small fruits ripened fields, sweet spices and notes of straw or hay wet. Endowed with superb acidity, with flexible tannins, he will be the friend of mushroom pasta dishes. See the product

Jean Jambe, 4.5%

La Barberie

Ale-type beer flavored with lime and ginger, it will offer a pronounced and warm ginger attack, supported by the aromas of the file. It is precisely the ginger that will come to please the recipe while entering in resonance with the roasted red pepper, cousin of ginger !! neither bitter nor acid, it will perfectly accompany the pasta dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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