Rigatoni With Red Pepper & Parmigiano Cream Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
743
FAT
92%
CHOL
113%
SOD
35%

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Ingredients for 4 servings

Freshly ground black pepper

3/4 lb. dried rigatoni or penne rigate

1 clove garlic, chopped

2 Tbs. extra-virgin olive oil

1 Tbs. sherry vinegar

2 tsp. chopped fresh thyme

1 cup freshly grated Parmigiano-Reggiano

3/4 cup homemade or low-salt canned chicken broth

2 Tbs. heavy cream

Kosher salt

1/4 tsp. crushed red pepper flakes

1 12-oz. jar roasted red peppers, drained and thinly sliced (about 1 cup)

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