The best thing about this timeless Italian pasta (besides how easy it is to make) is how you can personalize it to your taste. Feel free to add or subtract vegetables based what you love or seasonally -- asparagus in spring or Brussels sprouts in fall.
|2 tablespoons olive oil||1 (2 cups) half-and-half|
|1/2 small red onion or 1 large shallot, sliced into paper-thin strips||1/2 cup chicken or vegetable broth|
|1 large garlic clove, sliced into paper-thin strips||1/2 teaspoon kosher salt|
|1 large or 2 small carrots, peeled and cut into matchsticks||1/4 teaspoon freshly ground black pepper|
|1/2 large red bell pepper, cored and cut into matchsticks||1/2 pound rigatoni|
|1 cup frozen peas||freshly grated Parmesan or Pecorino cheese, for garnish|
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering.
Add the onion and garlic and cook for 2-3 minutes until softened.
Add the carrots, bell pepper, and frozen peas and cook for 1-2 more minutes until crisp-tender.
Add the half-and-half, broth, salt, and pepper, and bring to a simmer.
Add the pasta and cook, stirring frequently, for about 20 minutes until the pasta is tender and the sauce is thickened.
Serve with Parmesan or Pecorino cheese on the side, if desired.
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