Pipe Rigate & Roasted Red Pepper Sauce

with Parmesan Broccoli

30 MIN

2 Servings

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From the Test Kitchen

The creamy sauce for our pasta gets pops of brightness from sweet roasted piquillo peppers and briny capers. The robust flavors make the perfect pairing for whole grain pipe rigate, whose heartiness and ridged, hollow shape easily holds onto the sauce.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

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1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar. Carefully toss to coat.

2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.

4 Make the sauce:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the tomato paste and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Turn off the heat; add the cream (shaking the bottle before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine and season with salt and pepper to taste.

5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!