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: 3
Calories: 642kcal
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.
Nutrition
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