This simple spicy rigatoni recipe is packed with umami flavor from parmesan cheese, walnuts and anchovies. It comes together in just 15 minutes!
Author:Leanne Ray, MS, RDN
Prep Time:9 minutes
Cook Time:11 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Mains, Entreés, Pasta
Method:Stovetop
Cuisine:Italian
Ingredients
Scale
1/2 cup chopped walnuts, toasted
8 ounces rigatoni
1, 15-ounce jar pasta sauce (I love Rao’s Homemade marinara)
1/2 cup grated parmesan cheese
4–6 anchovies
1 teaspoon red pepper flakes
salt to taste
garnish: fresh basil (chiffonade)
Instructions
Toast walnuts in a small skillet over medium low heat until fragrant (3-5 minutes), stirring occasionally to prevent burning.
Cook rigatoni per package directions (err on the lower end of cook time, 11-12 minutes)
Meanwhile, make the sauce. Add pasta sauce, parmesan cheese, toasted walnuts, anchovies, red pepper flakes, and a good pinch of salt to a food processor. Run until smooth.
Drain pasta reserving some water. Return pasta to the pot, add sauce + about 1/4 cup of the pasta water and toss to coat (it will thicken up a bit as it continues to heat).
Portion into bowls and top with basil, more red pepper flakes, parmesan, walnuts, black pepper and a drizzle of olive oil.
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