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Recipe of Rigatoni with red pesto
Today I will show you how to prepare Rigatoni with pesto rosso, it's a super easy to make and quick recipe for pasta with red sauce.
I invite you to do it because I assure you that you will love it.
Recipe Summary
Cooking
30 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
The first thing is to roast the garlic cloves with the skin for 200 about 10 minutes. Once roasted, peel them and reserve them.
2
Step 2
In a pot, bring plenty of water to a boil with a teaspoon of salt. When it boils, add the pasta and cook it according to the instructions on the package (I left it al dente)
3
Step 3
In a mincer, add the peeled roasted garlic, tomatoes, diced Parmesan cheese, almonds, oil, vinegar and salt to taste. We shred
4
Step 4
We test and adjust for salt or acidity if we wish.
5
Step 5
When the pasta is cooked, we take it out drained but without throwing away the cooking water that we will reserve it.
6
Step 6
Put the rigatoni in a bowl, add a few tablespoons of the pesto, mix and with a ladle we gradually add the water from the previous cooking. We mix until we get a creamy sauce.
7
Step 7
Remove the water from the mozzarella and cut it and top the pasta dish with it. (if it's burrata we open and mix the pasta with it)
8
Step 8
Sprinkle with black pepper.
Tips for this recipe
Here are some useful tips to perfectly prepare Rigatoni with red pesto and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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