This Pasta is Not a Chipotle Off the Old Block.

Main Course / January 7, 2017

Yes, I thought you would notice. I don’t always start my blog off with the photo before the words, but a picture is worth a thousand of them, yes? Maybe more? I just wanted you to drop your jaw so you’d be anxious to find out why I love this dish SO MUCH! And it’s fine if you’d like to scroll directly to the bottom for the recipe. It’s happened and I understand…but don’t scroll too quickly. This one, although the quintessential bling cuisine meal, can be mostly prepped the day before. Making it borderline #fabin40, (Fabulous in 40 Minutes or Less!) and a sure way to impress anyone at the table.

First of all, there is cream in this. So I know I have your loyalty. And those bold rigatoni; they really snap you to attention, yes? Plus bacon is swimming all through it. I know, right? How much more can you stand??

When you think pasta, you don’t always think of something worthy for serving to the Queen of Spain when she visits, but this one will fit the bill!

This is all part of my master plan to make everyday food gorgeous. This is why it’s not just a CHIP off the OLD BLOCK of plain noodles and meat, but a whole new CHIPOTLE! You see? Accessible items dressed up and amped up with flavor and presentation that are EASY to make.

I want you smiling the whole time you’re in the kitchen, and not just when the dishes are done. I’m telling ya, you just need more bling in your cuisine!

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

Serves 2

Ingredients:

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

Direction:

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.