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5.0 from 21 votes

Romesco Sauce with Rigatoni

Our bright and robust Romesco Sauce Rigatoni is topped with buttered parmesan and herb breadcrumbs for the perfect pasta dish!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 3
Calories: 642 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Spanish

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
    Cup of Yum
  1. 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.
  2. Drain pasta into a colander, reserving 2/3 cup pasta water. Set aside.
breadcrumbs
  1. 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
  1. 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
  1. Add pasta into sauce and toss together until pasta is fully coated. Season with salt and pepper.
  2. Pour coated pasta onto a serving platter, top with buttered, Parmesan-herb breadcrumbs and serve.

Notes

  • Make Ahead
  • Freezing
  • Reheating
  • To make this meal even easier, you can make the romesco sauce ahead of time, so all you have to do the night of is boil your pasta and quickly make your breadcrumbs.
  • In our opinion, romesco sauce that's sat in the refrigerator for a day or two is even better than fresh sauce, as the flavors become richer and they have time to meld together. Just make the recipe for the sauce as directed, let it cool, and store it in an airtight container in the refrigerator for up to 5 days.
  • To make the pasta ahead, boil it until slightly al dente, drain, toss with a little olive oil, then let it cool completely. Store it in the refrigerator for up to 2-3 days.
  • Romesco sauce is perfect for freezing as the texture and flavor stay the same. This makes it a great sauce to prepare in double or triple batches, freezing the rest for later! Portion the sauce into freezer bags, lay them flat, and freeze for up to 3 months.
  • You can also freeze the entire pasta dish (minus the breadcrumb mixture) to reheat and enjoy at a later date. Make the sauce and the pasta and combine as directed. Once cooled, store in an airtight container in the freezer for up to three months. Do not freeze with the breadcrumb topping, as this will become soggy as they thaw.
  • To reheat refrigerated romesco sauce, add it to a pot over the stove on low heat. Stir gently until warmed through.
  • To reheat refrigerated pasta, add it to a pot over the stove on low heat. Stir gently until warmed through, adding a little water if needed.
  • To reheat frozen romesco and rigatoni, let the pasta thaw in the refrigerator overnight, then add it to a pot over low to medium heat. Warm through, adding a small amount of water if the sauce and pasta seem dry.

Nutrition Information

Calories 642kcal (32%) Carbohydrates 83g (28%) Protein 20g (40%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 35mg (12%) Sodium 1955mg (81%) Potassium 500mg (14%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 1037IU (21%) Vitamin C 24mg (27%) Calcium 223mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 642

% 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.