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

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.