Romesco Sauce Rigatoni with Buttered Parmesan-Herb Breadcrumbs
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!
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.
Nutrition
Serving: 1servingCalories: 692kcalCarbohydrates: 83gProtein: 21gFat: 32gSaturated Fat: 13gCholesterol: 50mgSodium: 721mgPotassium: 481mgFiber: 7gSugar: 6gVitamin A: 1234IUVitamin C: 24mgCalcium: 265mgIron: 4mg
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