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Cooking the rigatoni twice—first in boiling water and then in the red pepper stewing liquid—infuses it with sweet and rich pepper flavor. Fast Weekday Pastas

Marcia Kiesel
December 2000

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Credit: © Beatriz Da Costa

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Yield:
6
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Ingredients

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Directions

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  • Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring often, until barely al dente, about 10 minutes. Drain the pasta, reserving 1 1/4 cups of the cooking water.

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  • Meanwhile, in a large enameled cast-iron casserole, melt the butter in the oil. Add the garlic and peppers, cover and cook over moderately high heat until fragrant, about 2 minutes. Add the warm water and a pinch of salt, cover and simmer over low heat until the peppers are tender, about 10 minutes.

  • Add the rigatoni and the reserved pasta cooking water to the peppers. Cover and cook over moderately low heat, stirring a few times, until the rigatoni is al dente and the sauce has thickened slightly, about 5 minutes longer. Discard the garlic. Stir in the basil and season with salt and pepper. Transfer to a large bowl and serve at once, passing the Parmesan cheese at the table.

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