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    Home > Blog > Quick & Easy > Romesco Sauce Rigatoni with Buttered Parmesan Herb Breadcrumbs

    Romesco Sauce Rigatoni with Buttered Parmesan Herb Breadcrumbs

    by Jenny Park · Published: Jul 5, 2019 · Modified: Aug 29, 2020

    Jump to Recipe
    Our romesco sauce is silky and so flavorful. We love it tossed with rigatoni pasta, and to give this dish an added crunch as topped it with some herb breadcrumbs. A delicious weeknight dinner pasta recipe!
    A platter of romesco sauce with rigatoni, topped with breadcrumbs.

    Guys, I LOVE this pasta. I would definitely make some of this romesco sauce and pop it into the freezer for future delicious dinners. But back to the pasta, I love the breadcrumbs on this. It’s the perfect extra layer of carbs all pasta needs, but adds such a nice crisp texture to this dish. I also love how easy this would be to throw together if you already have the romesco prepped. Yay for easy and delicious weeknight dinners! :)
    ♥ Teri

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    A platter of romesco rigatoni sauce with some served on a plate next to the platter.

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    Romesco sauce rigatoni topped with breadcrumbs on a platter with a spoon.

    Romesco Sauce Rigatoni with Buttered Parmesan-Herb Breadcrumbs

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    Our romesco sauce is silky and so flavorful. We love it tossed with rigatoni pasta, and to give this dish an added crunch as topped it with some herb breadcrumbs. A delicious weeknight dinner pasta recipe!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 3

      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.
    Serving: 1serving Calories: 692kcal Carbohydrates: 83g Protein: 21g Fat: 32g Saturated Fat: 13g Cholesterol: 50mg Sodium: 721mg Potassium: 481mg Fiber: 7g Sugar: 6g Vitamin A: 1234IU Vitamin C: 24mg Calcium: 265mg Iron: 4mg

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    July 5, 2019 / 3 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Grilled Flatbreads Topped with Peach, Prosciutto and Burrata
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    Reader Interactions

    July 5, 2019 / 3 Comments

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    1. Cheri

      July 09, 2019 at 11:51 am

      Hi,
      This look so yummy and healthy. I need to try it soon.

      Reply
    2. Heather

      July 06, 2019 at 9:47 am

      Hi – Can you fix the print button, please?

      Thanks!

      Reply
      • Teri Lyn Fisher

        July 08, 2019 at 9:16 am

        Yes its fixed now. Thank you!

        Reply

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