Rigatoni With Spicy Capsicum Sauce
Recipe: #31239
January 05, 2019
Categories: Rigatoni, Peppers, Spinach, Italian, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (289.8 g)
- Calories 565.8
- Total Fat - 8.7 g
- Saturated Fat - 3.9 g
- Cholesterol - 17.6 mg
- Sodium - 346.2 mg
- Total Carbohydrate - 106.6 g
- Dietary Fiber - 16.1 g
- Sugars - 3.1 g
- Protein - 19.2 g
- Calcium - 283.6 mg
- Iron - 3.1 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To make sauce, cut capsicums into quarters and remove seeds and membranes and then place capsicums, skin-side up, on a large oven tray lined with oiled foil.
Step 2
Cook in a very hot oven (240C) for about 30 minutes, or until skin is blackened and then remove and transfer to a snap-lock bag and seal and let stand for 15 minutes and then peel away skin.
Step 3
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender and then drain.
Step 4
Place capsicums in a blender with remaining ingredients and blend until smooth.
Step 5
Transfer sauce to a large frying pan over a medium to high heat and bring to boil and then add pasta and spinach and stir for about 1 to 2 minutes, or until spinach is wilted and then stir in half the parmesan.
Step 6
Serve pasta with remaining parmesan.
Tips
No special items needed.
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