3 tablespoons olive oil
1 pound rigatoni
1 large red onion, peeled and diced
2 cloves garlic, peeled, crushed, and minced
3 red bell peppers, trimmed, seeded, ribs removed, diced
1⁄4 cup white wine
1 teaspoon smoked paprika
1 vegetable bouillon cube
2 cups low-fat or nonfat plain yogurt
3 tablespoons low-fat cream cheese
1⁄3 cup freshly grated Parmesan cheese
1⁄4 cup chopped fresh basil leaves
Fill the stockpot 3⁄4 full with water and bring to a boil. Add 1 tablespoon salt and 1 tablespoon olive oil. Cook pasta according to package directions, then drain in the colander.
Set the fry pan over medium heat. When hot, add the remaining 2 tablespoons olive oil. Sweat the onions, garlic, and peppers until onions are translucent, not brown, and peppers are soft.
Stir in the wine, 1 teaspoon salt, the paprika, and the bouillon cube. Bring to a boil, then simmer for 10 minutes.
Add the yogurt and cream cheese to the sauce, and allow to cook until just simmering, but not boiling. Take off the heat and cool for about 10 minutes, or long enough to safely transfer the sauce to the blender without risk of being burned by hot liquids. Blend until smooth and lump-free.
Return pasta to stockpot and mix in sauce until pasta is well coated, or transfer pasta to individual plates and spoon sauce on top. Add freshly grated Parmesan, basil, and pepper, as preferred.