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Rigatoni with Pepperonata
Rigatoni pasta in a mild sauce of traditional Calabrian peppers, enriched with cream cheese and balsamic vinegar, and topped with crumbled mozzarella and fresh parsley. A vegetarian, family-friendly recipe that's easy to prepare in about 30 minutes.
- Servings: 2
- Prep: 5 min
- Cook: 25 min
Ingredients
- 2 unit bell pepper, cut into small dice
- 180 grams rigatoni
- 1 unit onion, cut into small dice
- 5 g fresh parsley, chopped
- 125 grams mozzarella cheese, crumbled
- 24 ml balsamic vinegar
- 20 g cream cheese
- 20 grams pecorino cheese
- 1 clove garlic, minced
- olive oil
- salt, to taste
- black pepper, to taste
Instructions
- In a pot with plenty of water and a pinch of salt, bring to a boil and set aside.
- Cut the peppers in half, remove the seeds, and dice them. Peel the onion, halve it, and dice it.
- When the water in the pot boils, add the rigatoni pasta and cook for 10-12 minutes until al dente. Drain, reserving a bit of the cooking water in the pot.
- In a frying pan, add a drizzle of oil and the minced garlic. Cook over medium-high heat for 1-2 minutes until it begins to brown.
- Add the onion and peppers to the pan, season with salt and pepper, and cook for 7-8 minutes, stirring frequently, until softened. Meanwhile, crumble the mozzarella and let drain.
- Stir in the balsamic vinegar, cream cheese, half of the pecorino, and a splash of water into the vegetables. Cook for 1 minute, stirring to combine.
- Add the vegetable and sauce mixture to the rigatoni in the pot. Add the remaining pecorino, a drizzle of oil, season with salt and pepper to taste, and mix well.
- Serve the pasta on plates and top with the crumbled mozzarella and chopped parsley to taste.
Nutrition (per serving)
- Calories: 740 kcal
- Protein: 31 g
- Carbohydrates: 86 g
- Fat: 28 g
- Fiber: 5 g