Rigatoni with Red Pepper Almonds and Bread Crumbs
Transform your pasta night with this vibrant and flavorful Rigatoni with Red Pepper Almonds and Bread Crumbs. This easy yet elegant dish features tender rigatoni coated in a creamy roasted red pepper and almond sauce, giving it a rich, nutty aroma with a hint of smoky sweetness. Crunchy golden breadcrumbs add texture, while freshly grated Parmesan and a sprinkle of parsley bring a touch of indulgence and freshness. Perfectly balanced with a hint of garlic and a subtle kick of crushed red pepper flakes, this recipe is a 35-minute dinner that feels like fine dining. Whether you're hosting guests or looking for a comforting weeknight meal, this pasta dish is guaranteed to delight every palate.
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 2 large Roasted red bell peppers
- 1 cup Raw almonds
- 5 tablespoons Extra-virgin olive oil
- 1 cup Fresh breadcrumbs
- 3 cloves Garlic
- 0.5 cup Parmesan cheese
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh parsley
- 0.5 cup Water (reserved from pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, toast the almonds in a small skillet over medium heat for 3–4 minutes until golden and fragrant. Remove from heat and set aside to cool.
In a large, deep skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and stir constantly for 3–4 minutes until they are golden and crispy. Remove the breadcrumbs from the pan and set them aside.
In the same skillet, heat another 2 tablespoons of olive oil over medium heat. Add the garlic, thinly sliced, and sauté for 1–2 minutes until fragrant but not browned. Stir in the roasted red peppers (chopped into small pieces) and crushed red pepper flakes, cooking for another 2 minutes.
Transfer the toasted almonds, cooked red pepper mixture, and 1 tablespoon of olive oil into a food processor. Blend until smooth, adding a small splash of the reserved pasta water to loosen the mixture if necessary. Season with salt and black pepper to taste.
Return the drained rigatoni to the skillet and toss it with the red pepper and almond sauce, ensuring each piece of pasta is well coated. If the sauce seems too thick, stir in a bit more reserved pasta water until the desired consistency is achieved.
Divide the pasta into serving bowls. Top each bowl with the toasted breadcrumbs, grated Parmesan cheese, and a sprinkling of chopped fresh parsley.
Serve immediately and enjoy your Rigatoni with Red Pepper Almonds and Bread Crumbs!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.2 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
