Why we love this romesco pasta
When Melissa first published her romesco sauce a few years ago, we knew it would make a great pasta sauce. It’s so full of flavor and easy to make. It’s honestly surprising it took is this long actually put it on pasta.
The sauce is bold – a little smoky and a little nutty with a tangy finish – and it’s a beautiful bright red from the roasted red peppers and fire-roasted diced tomatoes. But, it’s torn burrata and fresh basil on top make it feel extra special – without much effort.
The whole meal comes together in about 20-25 minutes, and you can add your favorite protein, like grilled chicken or pan seared shrimp to make it extra filling. In fact, romesco sauce was actually intended to be an accompaniment to fish so it pairs really well with shrimp!
More quick pasta recipes: dirty martini pasta / one pot taco spaghetti / lazy italian wedding soup / slow cooker buffalo chicken pasta
Ingredient notes:
- Romesco sauce – This recipe uses half a batch of our romesco sauce. You can make it ahead and keep it in the fridge for up to a week, or pull it from the freezer. The full batch makes enough for two rounds of pasta, or use the rest as a dip. For more details on the sauce, check out Melissa’s romesco sauce recipe.
- Rigatoni – The ridges and open center of rigatoni are great for catching the sauce, but other ridged pastas, or even a fusilli, will work just fine.
- Burrata – Regular mozzarella just won’t do. Burrata is essential here. It melts into the hot pasta giving the dish a creamy finish that balances the bold sauce.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
the Pasta Twins tips & tricks
- Cook your pasta to al dente. Al dente means the pasta still has a slight bite to it — not mushy, not crunchy. Start checking a minute or two before the package says it’s done. It will continue to cook slightly after draining.
- Make the sauce in advance. The romesco sauce can be made up to a week in advance and stored in the refrigerator. Leftover sauce can also be frozen for up to 6 months.
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
Romesco Pasta
Ingredients
- 1 12-ounce jar jar roasted red peppers (drained)
- 1 15-ounce can fire-roasted diced tomatoes (drained)
- 1 1/4 cup toasted sliced almonds
- 1 1/2 tablespoons champagne vinegar
- 2 cloves garlic (peeled)
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons coarse salt
- 1/4 cup olive oil
- 1/2 recipe romesco sauce
- 16 ounces rigatoni
- 8 ounces burrata cheese
- 1/4 cup thinly sliced fresh basil
Instructions
- Make the sauce. Add all of the ingredients to a food processor or high speed blender and process until smooth. Transfer the airtight container and refrigerate until ready to use.
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Before draining, reserve at least 1 cup of pasta water. Drain and set aside.
- Toss with sauce. Return the pasta to the pot and add the half-batch of romesco sauce along with about 1/4 cup of pasta water. Stir to coat. If the sauce seems thick, add more pasta water a splash at a time until it coats the pasta evenly.
- Garnish and serve. Divide the pasta into bowls. Tear the burrata and place a few pieces on top of each serving. Top with fresh basil and serve immediately.
Video
Notes
Nutrition
