2018 Viognier & Roasted Red pepper rigatoni with crispy kale
Ingredients:
Roasted Red Pepper Sauce
6-8 Red Bell Peppers, deseeded and sliced
1/2 medium onion, roughly chopped
3 medium tomatoes, quartered
4 cloves garlic
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 dried thyme
Salt and pepper to taste
16oz rigatoni
4 cups Kale, destemmed and roughly chopped
Serves 4-6
Directions
Preheat oven to 400 degrees F. Meanwhile toss peppers, onion, tomatoes and garlic in 2 tbsp olive and spread on a sheet pan lined with parchment paper. Roast for 20-30 minutes until cooked through and peppers are lightly charred. Remove all to a blender and puree with balsamic vinegar and dried thyme until smooth. If necessary add up to 1/4 cup water to thin slightly. Season with salt and pepper to taste.
Bring water to boil and cook rigatoni until al dente. While pasta is cooking heat 2 tbsp olive oil over medium hat in a pan. Add kale and saute until tender. Salt and pepper lightly and saute 1 minute more until lightly crisp. Put kale aside. Drain pasta and toss with roasted pepper sauce to coat. Serve topped with lightly crisped kale.