Rigatoni with Broccoli, Roasted Peppers, and Bacon in a Chipotle Cream Sauce

Serves 2


5 strips thick cut bacon, cooked crisp
2 ½ C broccoli florets, blanched and softened but still green
1 large red pepper, roasted and cooled and cut into strips
8 oz rigatoni pasta uncooked
½ C chipotle mayonnaise
1/3 C heavy cream
3 T Italian herb olive oil
1 T salted butter
½ T chili flakes
¼ t white pepper
½ t fennel salt (or dried fennel and then add more salt as needed)
1/8 t liquid smoke
1 T bacon grease
Handful flat leaf parsley, chopped
More oil to finish


  • Have blanched broccoli, roasted and chopped red pepper, and cooked bacon ready to go.Then in a glass bowl combine the cream, chipotle mayo, bacon grease, liquid smoke,herb olive oil, white pepper, and whisk well. Cook pasta to al dente and drain reserving about ½ C of the water if needed and returning the hot pasta to the pan.
  • Now toss the crumbled bacon, peppers, broccoli and combine with the cooked pasta. Add the butter and stir. Add the chili flakes, fennel salt and additional salt and pepper if needed as well as drizzling with a bit more of the oil,and stir.
  • Now add the cream sauce and turn the heat on to low. Stir carefully until the mixture is hot and steaming. Fold in the parsley.
  • Add more water, or cream if needed for moisture,and then test to see if you need more salt and pepper. Can serve with grated parmesan cheese if desired.Top with additional oil for flavor and sheen.
  • Note: Most of this dish can be prepped hours earlier, or the night before. Blanche broccoli, roast, cool and chop pepper, and cook bacon and store in fridge for up to 1 day.

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