Intro
What is Romesco Sauce?
How to Make Romesco Sauce with Rigatoni
Ingredients
Process
- 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 2/3 cup pasta water. Set aside.
- Melt butter in a skillet over medium heat and add breadcrumbs. Stir and toast breadcrumbs for 3 to 4 minute, and remove from heat.
- Once mixture has cooled, stir in Parmesan. Set aside.
- Place all sauce 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.
Is Romesco Sauce Only for Pasta?
Make Ahead, Freezing, and Reheating Instructions
Make Ahead
Freezing
Reheating
Variations
What to Serve with Romesco Sauce with Rigatoni
More Delicious Recipes You Will Love
Romesco Sauce with Rigatoni
Our bright and robust Romesco Sauce Rigatoni is topped with buttered parmesan and herb breadcrumbs for the perfect pasta dish!
Servings:
EQUIPMENT
INGREDIENTS
- 1/2 pound rigatoni
buttered parmesan-herb breadcrumbs
- 2 1/2 tablespoons unsalted butter
- 2/3 cup Italian Style breadcrumbs
- 1/3 cup grated Parmesan
romesco sauce
- 1 (16 ounce) jar roasted red bell peppers, drained
- 1/3 cup slivered almonds
- 1 1/2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves
- 1/2 lemon, juiced
- 3 tablespoons minced parsley
- 2 tablespoons minced basil leaves
- salt and pepper to taste
INSTRUCTIONS
pasta
- 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 2/3 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. 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.
assembly
- 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.
Calories: 642kcal Carbohydrates: 83g Protein: 20g Fat: 26g Saturated Fat: 9g Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 0.4g Cholesterol: 35mg Sodium: 1955mg Potassium: 500mg Fiber: 6g Sugar: 6g Vitamin A: 1037IU Vitamin C: 24mg Calcium: 223mg Iron: 4mg
CUISINE: spanish
KEYWORD: kid friendly recipe, no tomato pasta sauce recipe, quick and easy pasta recipe
COURSE: dinner, lunch, Main Course
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Cheri
Hi,
This look so yummy and healthy. I need to try it soon.
Heather
Hi – Can you fix the print button, please?
Thanks!
Teri Lyn Fisher
Yes its fixed now. Thank you!