Rigatoni Strofinati Recipe
handmade, spicy tomato sauce, Genovese basil pesto
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Ingredients
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Pasta
Spicy Tomato Sauce
Genovese Basil Pesto
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Spicy Tomato Sauce
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes, sauté for about 1-2 minutes until fragrant.
- 3
Add Tomatoes
Pour in the canned crushed tomatoes, add sugar, salt, and black pepper. Stir to combine and let the sauce simmer for about 15-20 minutes until thickened.
- 4
Finish the Sauce
Stir in the chopped fresh basil leaves and cook for another 2-3 minutes. Adjust seasoning if needed.
Genovese Basil Pesto
- 5
Prepare the Pesto
In a food processor, combine fresh basil leaves, pine nuts, garlic clove, and salt. Pulse until finely chopped.
- 6
Add Cheese and Oil
Add grated Parmesan cheese and olive oil to the food processor. Blend until smooth, scraping down the sides as necessary. Adjust seasoning to taste.
Combine and Serve
- 7
Mix the Pasta and Sauce
In a large mixing bowl, combine the cooked rigatoni with the spicy tomato sauce. Toss to coat the pasta evenly.
- 8
Serve with Pesto
Serve the rigatoni in bowls, topped with a generous spoonful of Genovese basil pesto. Enjoy!