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Rigatoni alla Pesto Calabrese

servings: 4

total time: 1 hour 15 minutes



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Ingredients

  • 3 large red bell peppers
  • 4 ounces whole milk ricotta cheese
  • 1 ounce freshly grated Parmesan cheese
  • 1 large garlic clove, peeled
  • 1/4 cup sliced almonds
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup olive oil
  • salt & freshly ground black pepper
  • 16 ounces rigatoni pasta

Directions

  1. Preheat the oven to 425°F.

  2. Cut the bell peppers in half vertically and remove the seeds and stems then place the peppers cut-side down on a rimmed baking sheet lined with aluminum foil.

  3. Roast the peppers in the oven until the skin is charred in spots, about 40 minutes.

  4. Transfer the peppers to a large bowl then cover the bowl to allow the peppers to steam for 15 minutes.

  5. Peel the skins off the peppers and discard then place the peppers into a food processor or blender along with the ricotta, Parmesan, garlic, almonds, and crushed red pepper flakes.

  6. Pulse the mixture into a paste then transfer the paste into a large bowl.

  7. Stir the olive oil, 1 tsp salt, and 1/4 tsp black pepper in with the paste until well combined then set aside.

  8. Cook the rigatoni pasta according to the package directions.

  9. Drain the pasta, reserving about 1/4 cup of the pasta water, then toss the cooked pasta in with the pesto sauce.

  10. If needed, stir in some of the reserved pasta water a little bit at a time until you reach a desired consistency.

  11. Taste and season with additional salt & pepper if needed.