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Creamy Pesto Rigatoni with Chili Garlic

Creamy Pesto Rigatoni with Chili Garlic Crunch You’ll Love

This Creamy Pesto Rigatoni with Chili Garlic features a rich and creamy sauce with a delightful crunch, perfect for any dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rigatoni
  • 12 ounces Rigatoni Cook according to package directions.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with neutral oil.
  • 2 medium Shallots Yellow onions can work in a pinch.
  • 1 teaspoon Salt Adjust to taste.
  • 1 cup Heavy Cream Consider lighter alternatives.
For the Pesto
  • 2 cups Spinach Can swap with kale or arugula.
  • 1 cup Basil Leaves Fresh basil is best.
  • 1/2 cup Pecorino Romano Parmesan can be used as substitution.
  • 1/2 cup Walnuts Pine nuts or almonds can be alternatives.
  • 1/2 cup Extra Virgin Olive Oil Can try a nut oil for variation.
  • 3 cloves Garlic Use roasted garlic for milder sweetness.
  • 1 teaspoon Red Chili Flakes Adjust based on spice tolerance.
For the Breadcrumbs
  • 1 tablespoon Olive Oil Melted butter can be used.
  • 2 cloves Garlic (finely grated) Garlic powder is an alternative.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be denser.
  • 1 teaspoon Chili Flakes Can skip for milder topping.
  • 1 teaspoon Oregano (dried) Fresh oregano is a nice substitute.
  • 1 teaspoon Lemon Zest Lemon juice can be a substitute.
  • 1/4 cup Fresh Basil or Parsley (finely chopped) Sprinkle on before serving.

Equipment

  • large pot
  • Food processor
  • large skillet
  • Separate Pan

Method
 

Step-by-Step Instructions
  1. Cook the rigatoni in a large pot of salted water until al dente, about 11-13 minutes. Drain and set aside.
  2. In a food processor, combine spinach, basil, Pecorino Romano, walnuts, garlic, and olive oil. Blend until smooth and creamy. Season with salt.
  3. In a skillet, heat olive oil over medium heat. Sauté shallots for 3-4 minutes until translucent. Add heavy cream and warm for 2 minutes, then fold in pesto.
  4. Stir the drained rigatoni into the skillet, mixing to coat evenly. Add reserved pasta water if necessary. Simmer for 2-3 minutes.
  5. In another pan, heat olive oil and sauté grated garlic for 1 minute. Stir in panko, chili flakes, oregano, and lemon zest. Cook until golden brown.
  6. Serve the rigatoni topped with chili garlic breadcrumbs and garnish with fresh herbs.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 15gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Ensure the rigatoni is well-drained to avoid sogginess. Blend pesto until smooth for the best texture. Watch the breadcrumbs closely to prevent burning. Tweak salt to taste before serving.

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