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Crunchy Rigatoni with Rosemary, Garlic, and Parmigiano Reggiano
serves 2 to 4

Crunchy Rigatoni with RosemaryINGREDIENTS

  • 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.

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