Rigatoni with Red Pepper Sauce

° Serves 4 as a first course

Red Pepper Dip is delicious and can be made ahead, and if transformed into a sauce, it goes particularly well with rigatoni, whose tube shape holds it so well. This recipe serves four as a first course but can be doubled for a main course.

• 8 ounces rigatoni
• 1½ cups Red Pepper Dip
• 2 tablespoons virgin olive oil
• ⅓ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

Bring 3 quarts water to a boil in a large pot over high heat. Add the pasta, stir well, return the water to a boil, and boil for 12 to 14 minutes, or to your liking. Near the end of the cooking time, remove ½ cup of the cooking liquid from the pot and place it in your serving bowl. Drain the pasta.

Add the red pepper dip to the reserved liquid in the bowl, then stir in the oil, salt, and pepper. Mix well and add the pasta. Toss to combine, divide between two plates, and serve with the cheese sprinkled on top.