This creamy pesto rigatoni is a pasta lover’s dream! With a rich and smooth sauce made from fresh basil and creamy goodness, every bite is full of flavor.
The best part? Those spicy garlic breadcrumbs give it a nice crunch that you’ll keep coming back for. I like to sprinkle them on top right before serving for the perfect touch. Yum!
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni is perfect for holding on to the creamy pesto. If it’s not available, you can use penne or farfalle, which are good alternatives.
Basil: Fresh basil adds that classic pesto flavor. If you’re out, try spinach or arugula. For a different twist, you could use a mix of herbs like parsley and cilantro.
Parmesan Cheese: Grated Parmesan boosts the richness. If you’re looking for a dairy-free option, nutritional yeast offers a cheesy flavor without the dairy.
Pine Nuts: These bring richness to the pesto, but walnuts, almonds, or even sunflower seeds work in a pinch and can be cheaper, too!
Panko Breadcrumbs: For extra crunch, panko is the way to go, but regular breadcrumbs can work as well, just toast them a little longer to get that crispiness.
How Do I Make the Pesto Smooth and Creamy?
Making smooth pesto requires a few key steps for the best texture.
- Start in a food processor with basil, cheese, nuts, and garlic. Pulse until you reach a coarse consistency.
- While it’s running, slowly add in olive oil. This gradual mixing helps emulsify the oil and other ingredients, making your pesto smooth.
- Don’t forget to scrape down the sides to ensure everything is well blended.
Always taste your pesto before mixing it with the pasta. This way, you can adjust seasoning to your liking!
How to Make Creamy Pesto Rigatoni with Spicy Garlic Breadcrumbs
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni pasta
For the Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
For the Spicy Garlic Breadcrumbs:
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter
- 2 cloves garlic, minced (for breadcrumbs)
- 1/2 tsp red pepper flakes (adjust to taste)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese, for serving
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare, including cooking the pasta and preparing the pesto and breadcrumbs. It’s a quick and easy meal that’s full of flavor!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it’s al dente (that means it should have a little bite to it). Once cooked, reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
2. Make the Pesto:
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and minced garlic. Pulse a few times until everything is coarsely chopped. With the processor running, slowly pour in the olive oil until your pesto is smooth. Taste it and add salt and pepper according to your preference.
3. Prepare the Spicy Garlic Breadcrumbs:
In a skillet, melt the butter over medium heat. Add in the minced garlic and sauté for about a minute until it’s fragrant but not browned. Then, stir in the panko breadcrumbs and red pepper flakes. Keep stirring for about 3-5 minutes until the breadcrumbs are golden brown and crispy. Remove from heat and set aside.
4. Combine Pasta and Pesto:
In a large bowl (or you can go back to the pasta pot), mix the drained rigatoni with the smooth pesto. Add the heavy cream and a splash of the reserved pasta water to make the sauce silky and creamy. Stir until everything is well coated.
5. Final Touches:
Now it’s time to taste! Adjust the seasoning with more salt and pepper if needed. Once you’re happy with the flavor, plate your creamy pesto rigatoni.
6. Serve and Enjoy:
Sprinkle the spicy garlic breadcrumbs generously on top of the pasta. Add a nice handful of chopped parsley and a sprinkle of extra Parmesan cheese if you like. Serve immediately and enjoy every creamy, crunchy bite!
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While rigatoni works wonderfully, you can use any pasta you prefer. Penne, fusilli, or even spaghetti will pair well with the creamy pesto sauce.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or whole milk. For a dairy-free version, try using coconut milk or a plant-based cream, but keep in mind it may alter the flavor slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or microwave, adding a splash of milk or cream to restore the sauce’s creaminess.
Can I Make the Pesto in Advance?
Yes, you can prepare the pesto ahead of time! Just store it in an airtight container in the fridge. To prevent browning, drizzle a little olive oil over the top before sealing it. It’ll last for about a week.
