Start by boiling the rigatoni, and while they are cooking use a non-stick pan to sauté the roasted peppers with garlic for a few minutes. Add them in a blender along with the tomato sauce and blend until everything is super smooth. Put the sauce back in the pan and simmer until it's thick and creamy. Drain the pasta and add them in the sauce. Serve with grated Parmigiano cheese and top with basil leaves.

Kali Orexi!