Romesco Sauce with Rigatoni
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
642 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Spanish
Romesco Sauce with Rigatoni
Description
Romesco Sauce with Rigatoni combines al dente rigatoni pasta with a vibrant romesco sauce made from jarred roasted red bell peppers, slivered almonds, tomato paste, garlic, lemon juice, and fresh herbs like parsley and basil. Pureed to a smooth consistency, the sauce is gently simmered with reserved pasta water to achieve a balanced texture and flavor.
The pasta is tossed in the sauce and topped with buttered breadcrumbs mixed with Parmesan cheese and herbs. The breadcrumbs are toasted in butter to add a crunchy contrast to the soft pasta and smooth sauce.
Ideal for serving immediately, this dish pairs well as a flavorful vegetarian pasta entrée. The romesco sauce can be made in advance and improves after refrigeration, while the pasta may also be pre-cooked slightly al dente and stored. Both sauce and pasta freeze well, though the breadcrumb topping is best added fresh to maintain crispness. Reheating instructions suggest warming gently on the stovetop with added moisture if needed.
Ingredients
- 1/2 pound rigatoni pasta
buttered parmesan-herb breadcrumbs
- 2 1/2 tablespoons butter unsalted
- 2/3 cup Italian-style breadcrumbs
- 1/3 cup Parmesan Cheese grated
romesco sauce
- 1 roasted red bell peppers 16 ounce jar, drained
- 1/3 cup almonds slivered
- 1 1/2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves
- 1/2 lemon juiced
- 3 tablespoons parsley minced
- 2 tablespoons basil leaves minced
- salt to taste
- black 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.
Notes
- Prepare romesco sauce ahead; its flavors deepen after refrigeration for up to 5 days.
- Cook pasta slightly less than fully done when making in advance; store with oil to prevent sticking.
- Freeze romesco sauce up to 3 months, portioned flat in freezer bags for easy thawing.
- Freeze pasta and sauce together without breadcrumbs for up to 3 months; add breadcrumbs fresh before serving.
- Reheat sauce and pasta gently on stove, adding small amounts of water to adjust consistency as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 83g | 28% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 1955mg | 81% |
| Potassium | 500mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1037IU | 21% |
| Vitamin C | 24mg | 27% |
| Calcium | 223mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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