Red Pesto Rigatoni
A rich and flavorful pasta dish featuring a unique red pesto made with anchovies, walnuts, tomato paste, and Fresno chiles. This twist on traditional pesto creates a creamy, spicy sauce that perfectly coats rigatoni pasta.
Ingredients
- •6 fillets oil-packed anchovy fillets
- •4 cloves garlic
- •¾ cup extra-virgin olive oil
- •½ cup raw walnuts
- •3 Tbsp double concentrated tomato paste
- •2 whole red Fresno chiles
- •3 oz Parmesan
- •3 Tbsp fresh lemon juice
- •½ tsp kosher salt
- •1 lb rigatoni
- •2 Tbsp unsalted butter
- •cut into pieces
Cooking Instructions
- 1.
Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
12 min
- 2.
Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and 1/2 tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
5 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 11/2 cups pasta cooking liquid.
12 min
- 4.
Add butter, then pasta and 1/2 cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
5 min
- 5.
Do Ahead: Pesto can be made 5 days ahead. Cover and chill.