Rigatoni with Red Pepper Almonds and Bread Crumbs by Giada De
Elevate your pasta night with Giada De Laurentiis' Rigatoni with Red Pepper Almonds and Bread Crumbs—a symphony of bold flavors and crunchy textures! This vibrant dish combines perfectly al dente rigatoni with a creamy roasted red pepper and almond sauce, blended with Parmesan for a savory richness. Toasted bread crumbs add a delightful crunch, while a hint of red pepper flakes creates a subtle, warming kick. With the addition of fresh parsley and a sprinkle of extra Parmesan, this recipe is as visually appealing as it is delicious. Ready in just 35 minutes, this Italian-inspired meal is perfect for weeknights yet sophisticated enough to impress guests.
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 2 whole Roasted red peppers (jarred or homemade)
- 1 cup Blanched almonds
- 1 cup Fresh breadcrumbs
- 3 tablespoons Olive oil
- 1 cup Grated Parmesan cheese
- 2 large Garlic cloves
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
In a dry skillet over medium heat, toast the blanched almonds until golden brown and fragrant, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the fresh breadcrumbs. Toast the breadcrumbs over medium heat, stirring frequently, until golden and crispy, about 3-5 minutes. Remove the breadcrumbs and set aside.
In a food processor or blender, combine the roasted red peppers, toasted almonds, garlic, 2 tablespoons of olive oil, Parmesan cheese, red pepper flakes, salt, and black pepper. Blend until smooth, creating a thick sauce. Add a small amount of pasta water if needed to loosen the consistency.
Return the cooked rigatoni to the pot. Pour the roasted red pepper and almond sauce over the pasta, tossing to coat evenly. Add reserved pasta cooking water, 1-2 tablespoons at a time, as needed to achieve a silky sauce that clings to the pasta.
Serve the rigatoni in bowls, garnished with the toasted breadcrumbs and freshly chopped parsley for a burst of flavor and texture. Optionally, sprinkle additional Parmesan cheese on top.
Enjoy your delicious Rigatoni with Red Pepper Almonds and Bread Crumbs!
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5763 mg | 251% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 26.3 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1592 mg | 123% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1895 mg | 40% | |
*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.
