Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano Recipe

Name: Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup breadcrumbs, preferably fresh; 1 medium clove garlic; 1 tablespoon fresh rosemary leaves; 3 tablespoons sliced almonds; 1/4 cup grated Parmigiano Reggiano; Kosher salt and freshly ground black pepper; 4 tablespoons unsatled butter (divided); 1 pound dry rigatoni rigate

An effortless meals you can throw together from this and that lurking around your cabinets. Rigatoni, simply boiled until al dente. A crumbly topping of breadcrumbs, almonds, garlic, rosemary, and Parmesan, toasted until nutty and Tuscan tasting. And the world's simplest sauce: pasta water "monté au beurre." Just add the pasta water with a bit of cold butter whipped into it. Together, they make a light, milky sauce that adds just enough moisture, but lets the crumb topping be the crowning glory. Comforting on its own, or great as a side with roast chicken.

Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano Recipe

Prep 5 mins

Cook 20 mins

Active 15 mins

Total 25 mins

Serves 2 to 4 servings

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1 cup breadcrumbs, preferably fresh
1 medium clove garlic
1 tablespoon fresh rosemary leaves
3 tablespoons sliced almonds
1/4 cup Parmigiano Reggiano
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 pound dry rigatoni rigate

In the food processor, combine breadcrumbs, garlic, rosemary, almonds, and Parmigiano Reggiano. Season to taste with salt and pepper and pulse until just combined, about 5 one-second pulses. Add 1 tablespoon of butter, and pulse until the butter is evenly distributed into the crumbs, about 5 more pulses. 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 pot of salted water. Reserve 1 cup of cooking water before draining the 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. Remove from heat and stir in the rigatoni. Season to taste with salt and pepper. Pour into a serving bowl, and top with the breadcrumb mixture, extra Parmigiano Reggiano, and torn rosemary leaves.

Special equipment

Food processor

Nutrition Facts (per serving)
446	Calories
18g	Fat
57g	Carbs
13g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	446
% Daily Value*
Total Fat 18g	24%
Saturated Fat 9g	44%
Cholesterol 36mg	12%
Sodium 387mg	17%
Total Carbohydrate 57g	21%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 13g
Vitamin C 0mg	2%
Calcium 131mg	10%
Iron 3mg	17%
Potassium 162mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.