Roasted Red Pepper Rigatoni

Ingredients

• 12 oz rigatoni pasta

• 1 tablespoon minced garlic

• 3 shallots, diced

• 2 tablespoons butter

• 1 cup heavy cream

• 4 oz cream cheese, (softened to room temp and cubed)

• 1/2 cup grated parmesan cheese

• 12 oz jar of roasted red peppers (in water), (drained and rinsed)

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Instructions

Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot. While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute. Pour in heavy cream and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm. Pour the sauce into a blender and puree until creamy. Season with salt and pepper, if desired. Pour the sauce over the pasta and gently toss to coat.