Crunchy Rigatoni with Rosemary, Garlic, and Parmigiano Reggiano
serves 2 to 4
- 1 cup breadcrumbs, preferably fresh
- 1 clove garlic
- The leaves from 1 stem of rosemary
- 3 tablespoons sliced almonds
- 1/4 cup grated Parmigiano Reggiano
- Salt and pepper
- 1 tablespoon unsalted butter, plus 3 tablespoons
- 1 pound rigatoni
PROCEDURE
In the food processor, blitz together the breadcrumbs, garlic, rosemary, almonds, Parmigiano Reggiano, and salt and pepper until everything is equally combined. Add 1 tablespoon of butter, and pulse until the butter is evenly distributed into the crumbs (just don’t over blitz it, or it will turn into a ball). Place the mixture in a sauté pan over medium heat, and toast, stirring often, until the crumbs are golden brown, about 10 minutes. Meanwhile, cook the rigatoni according to package directions in a bit pot of salted water. Reserve 1 cup of cooking water before draining the al dente pasta. Add the water back to the empty pasta pot, and bring to a simmer. Cube the remaining cold butter, and whisk it in a little at a time, to create a milky emulsion. Immediately take off the heat once all the butter is incorporated. Stir in the rigatoni and season with salt and pepper. Pour into a serving bowl, and top with the breadcrumb mixture, extra Parmigiano Reggiano, and torn rosemary leaves.print this recipe