Romesco Sauce Rigatoni with Buttered Parmesan-Herb Breadcrumbs
A delicious weeknight dinner pasta recipe!
Author: The Chef
Recipe type: Main
Ingredients
½ pound rigatoni
buttered parmesan-herb breadcrumbs
¼ cup (½ stick) salted butter
⅔ cup plain breadcrumbs
1 tablespoon thinly sliced chives
1 tablespoon minced oregano
⅓ cup grated Parmesan
romesco sauce
1 (16 ounce) jar roasted red bell peppers, drained
⅓ cup slivered almonds
1 ½ tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
½ lemon, juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
salt and pepper to taste
Instructions
Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes.
Drain pasta into a colander, reserving ⅔ cup pasta water. Set aside.
Breadcrumbs: Melt butter in a skillet over medium heat and add breadcrumbs. Stir and toast breadcrumbs for 3 to 4 minute, and remove from heat. Stir in herbs and transfer into a small mixing bowl. Once mixture has cooled, stir in Parmesan. Set aside.
Romesco Sauce: Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
Add pasta into sauce and toss together until pasta is fully coated. Season with salt and pepper.
Pour coated pasta onto a serving platter, top with buttered, Parmesan-herb breadcrumbs and serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/02/04/romesco-sauce-rigatoni-with-buttered-parmesan-herb-breadcrumbs/