Creamy Red Pepper Pasta is so good, garlicky, savory, cheesy, and honestly just about everything and anything you’d ever want in a one pot pasta dish. In a skillet or pot over medium heat, drizzle in olive oil. Cook pasta according to package directions. Make this with a side salad and some garlic bread and leave the table the happiest you’ve been in weeks.. Pour in cream and stir to combine. Pour the red pepper cream sauce into the now-empty pasta pot, and bring to a gentle simmer over medium heat. Add the drained rigatoni and parmesan cheese to taste. Add chopped roasted peppers and half of the chopped basil leaves and saute for 5 minutes. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Add plenty of salt. Pour in pepper puree and stir together. While the pasta cooks, combine heavy cream, stock, the jar of drained roasted red peppers, basil, salt and red pepper flakes in a blender and blend until smooth. Add diced onions and garlic and cook until soft. Drain the pasta.
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