Ingredients
For the Pasta:
- 1 pound rigatoni, cooked according to package directions
- 1.5 tablespoons extra virgin olive oil
- 2 shallots, diced
- ¾ teaspoon salt
- 1 cup heavy cream
For the Pesto:
- 1 cup spinach (or substitute with kale or arugula)
- 1 cup fresh basil leaves
- ⅓ cup Pecorino Romano cheese, grated
- 1 cup walnuts (can be substituted with almonds or sunflower seeds for a nut-free version)
- ¼ cup extra virgin olive oil
- 6 garlic cloves, peeled
- 1 teaspoon red chili flakes
For the Breadcrumbs:
- 2 tablespoons olive oil
- 3 garlic cloves, finely grated (preferably on a microplane)
- 1 cup panko breadcrumbs
- ¼ teaspoon chili flakes
- 1 teaspoon dried oregano
- Zest of one lemon
- 1 tablespoon fresh basil or parsley, finely chopped
Protein Additions (Optional):
- 1 pound boneless, skinless chicken breast, sliced into bite-sized pieces
- 1 pound ground beef or shredded beef (pre-cooked)
Instructions
Step 1: Prepare the Pesto
- In a food processor, combine spinach, basil, Pecorino Romano, walnuts, olive oil, garlic, and red chili flakes.
- Pulse until well blended. The mixture should be thick but spreadable. If it is too thick, add a little more olive oil to loosen it.
- Transfer to a bowl and set aside.
Step 2: Make the Chili Garlic Breadcrumbs
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
- Add grated garlic and red chili flakes, stirring constantly to prevent burning. Cook for about two minutes until fragrant.
- Add panko breadcrumbs and stir continuously to ensure even toasting. Cook until golden brown.
- Remove from heat and stir in dried oregano, lemon zest, and fresh basil or parsley. Set aside in a bowl to prevent further cooking.
Step 3: Cook the Protein (If Using)
- If adding chicken, heat a pan over medium heat with a tablespoon of olive oil. Add the chicken pieces, season with a pinch of salt, and cook for about six to eight minutes until golden brown and fully cooked. Set aside.
- If using beef, ensure it is pre-cooked and warmed before adding to the pasta. Ground beef should be cooked with minimal seasoning to avoid overpowering the pesto.
Step 4: Prepare the Pasta and Sauce
- Cook the rigatoni according to package instructions, ensuring it is al dente. Reserve half a cup of pasta water before draining.
- In a large pan, heat 1.5 tablespoons of olive oil over medium heat. Add diced shallots and cook for two to three minutes until softened.
- Reduce the heat to low and pour in the heavy cream. Stir well, allowing the cream to warm but not boil.
- Add the prepared pesto to the pan, stirring until fully incorporated into the cream. If the sauce is too thick, add a splash of the reserved pasta water to adjust consistency.
- Toss in the cooked rigatoni and mix until the pasta is fully coated. Allow it to simmer gently for three to four minutes so the sauce thickens slightly.
Step 5: Assemble and Serve
- If using chicken or beef, fold it into the pasta at this stage. Stir well to combine.
- Serve the pasta in bowls and generously top with chili garlic breadcrumbs.
- Enjoy while hot, ensuring the crispy topping is fresh.
Notes
Cooking pasta well is a fundamental skill, and this recipe offers a great opportunity to practice. Always salt the water before boiling pasta to enhance flavor. Using reserved pasta water in the sauce helps bind everything together, ensuring a smooth consistency.
When making pesto, balance is key. Too much garlic can overpower the fresh basil, while too many nuts can make it overly thick. If adjusting the recipe, taste frequently to maintain a harmonious blend of flavors.
For the breadcrumbs, constant stirring is crucial to prevent burning. Once golden, immediately transfer them out of the hot pan to avoid further browning. Storing them separately from the pasta ensures they remain crisp until serving.
For a richer dish, consider adding a handful of sun-dried tomatoes or roasted red peppers to the pesto. These additions provide a slightly sweet contrast to the garlicky, herby flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes