Photo of One-Pot Roasted Red Pepper Pasta with Toasted Breadcrumbs by Sammy Montgoms by WW

One-Pot Roasted Red Pepper Pasta with Toasted Breadcrumbs by Sammy Montgoms

11
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate

Ingredients

Red bell pepper

4 medium

Onion

1 small

Garlic clove

4 clove(s)

Crushed red pepper flakes

¼ tsp

Dried basil

½ tsp

Dried oregano

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Freshly grated nutmeg

tsp

Smoked paprika

tsp

Olive oil

2 Tbsp

Canned unsalted tomato paste

4 Tbsp

Fresh basil

cup(s), plus more for garnish (optional)

Reduced fat coconut milk

13½ fl oz

Chicken stock

3½ cup(s), or vegetable stock

Uncooked rigatoni

1 pound(s)

Seasoned breadcrumbs

¼ cup(s)

Olive oil

1½ tsp

Grated Parmigiano-Reggiano

½ cup(s)

Instructions

  1. Preheat oven to 450°F. Arrange the red peppers on a small baking sheet. Roast 40 to 50 minutes, until blackened all over, turning over halfway through. Remove from the oven.
  2. Meanwhile, finely chop the onion and garlic. When the red peppers are cool enough to handle, remove skin and seeds.
  3. Heat a large deep skillet or Dutch oven on medium. Add 2 tbsp olive oil. Add the onion and cook 4 to 5 minutes, until translucent, stirring occasionally. Stir in the garlic, crushed red pepper, dried basil, dried oregano, salt, pepper, nutmeg, and smoked paprika. Cook 1 minute, stirring.
  4. Add the tomato paste. Cook until paste turns a dark red, about 3 minutes, stirring often. Reduce heat to low. Add the peeled red peppers, fresh basil, coconut milk, and 3 cups of chicken stock.
  5. With an immersion blender, puree contents of skillet until smooth. Increase heat to medium and heat to a boil. Stir in the pasta. Simmer 10 to 15 minutes, until pasta is cooked, stirring occasionally. If sauce seems thick partway through cooking, add remaining 1/2 cup chicken stock.
  6. While the pasta cooks, add breadcrumbs and 1 1/2 tsp olive oil to a small pot. Cook on medium 3 to 4 minutes, or until crumbs are golden brown, stirring often.
  7. Divide cooked pasta among 4 plates. Top with the toasted breadcrumbs and Parmigiano. Garnish with basil, if desired.
  8. Serving size: about 1 cup