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Ingredients

•   Kosher salt
• 2 tablespoons  extra-virgin olive oil
• 1 clove  garlic, chopped
• 1   12-ounce jar roasted red peppers, drained and thinly sliced (about 1 cup)
• 2 teaspoons  chopped fresh thyme
• 1/4 teaspoon  crushed red pepper flakes
• 3/4 cup  homemade or low-salt canned chicken broth
• 1 tablespoon  sherry vinegar
• 2 tablespoon  heavy cream
• 1 cup  freshly grated Parmigiano-Reggiano
•   Freshly ground black pepper
• 3/4 pound  dried rigatoni or penne rigate

Description

The Combination Of Roasted Red Peppers And Cream Gives This Sauce A Rich, Satisfying Feel. You Could Stir In Some Sauteed Cauliflower Or Italian Sausage To Add A Little More Substance.

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