Rigatoni ai peperoni

Rigatoni with capsicum

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Certain sauces are served with specific types of pasta, and this seems to be an innate understanding amongst Italians, without them ever having been briefed on the subject. Here, the large rigatoni stand up well to the capsicum pieces in the sauce.

A dash of cream is added just to bring the sauce together and to keep it light at the same time. You can make this sauce ahead of time and heat it up gently to serve.