I'm always on the lookout for tasty pasta recipes. I love fresh mozzarella and when I found this recipe it was an excuse for me to buy those expensive marinated mozzarella balls! Unfortunately ,this recipe looks a lot better than it tastes. I found it to be rather tasteless. My son, who loves cheese, wasn't a fan of the marinated cheese and he doesn't like peppers. Neither does my daughter. So they ended up eating pretty plain-tasting pasta. I ended up cutting the bocconcini into quarters to get more cheese in every bite! Overall, we didn't really enjoy this dish very much.
recipe from One Perfect Bite
4 sweet red and yellow peppers, halved, cored and seeded
1/2 cup reduced-sodium chicken broth
3 cloves garlic, chopped
2/3 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound rigatoni
1/3 pound small marinated bocconcini
1/2 cup basil leaves, thinly sliced
1) Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.
2) Place peppers on prepared pan, cut side down. Broil for 9 to 10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.
3) In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and simmer for an additional 2 minutes.
4) Meanwhile, cook pasta following package directions, about 10 to 14 minutes for al dente. Drain and return to pot. Add cream mixture and sliced peppers; stir to combine.
5) To serve, spoon into a large serving bowl and fold in bocconcini and basil.
Family Rating: So-so.