Red Pesto Rigatoni Recipes

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

RED PESTO RIGATONI

Steps:

• Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
• Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
• Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
• Do Ahead: Pesto can be made 5 days ahead. Cover and chill.