Roasted Red Pepper Pasta

Steps

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1. 1
   Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until done.
   ≈0:37
2. 2
   In another pot, sauté the crushed garlic cloves in a little extra virgin olive oil until fragrant.
   ≈0:47
3. 3
   Add the roasted red peppers, milk, kosher salt, black pepper, dried oregano, and Spanish paprika to the pot.
   ≈0:59
4. 4
   Transfer the mixture to a food processor and blend until smooth and creamy.
   ≈1:31
5. 5
   Before draining the pasta, reserve some of the hot pasta cooking water.
   ≈1:52
6. 6
   Drain the pasta and return it to the pot. Pour the roasted red pepper sauce over the hot pasta.
   ≈2:03
7. 7
   Toss the pasta and sauce together thoroughly, ensuring all the noodles are coated. Add a splash of reserved pasta water if needed to reach the desired consistency.
   ≈2:17
8. 8
   Add the grated parmesan cheese in layers while stirring constantly. Let sit for a minute to thicken and become creamier.
   ≈2:48
9. 9
   Plate the pasta and top with fresh torn basil leaves. Serve immediately.
   ≈3:19