Romesco Pasta
This easy romesco pasta is ready in 20 minutes and packed with bold, smoky flavor and topped with rich, creamy burrata. Rigatoni tossed in a rich roasted red pepper and almond sauce, topped with torn burrata and fresh basil. It's a weeknight dinner that feels anything but ordinary.
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Ingredients
For the sauce:
- 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
For the pasta:
- 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 is calculated for 1/2 recipe of romesco sauce and the remaining pasta ingredients.
Nutrition
Calories: 362kcal Carbohydrates: 46g Protein: 14g Fat: 15g Saturated Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.001g Cholesterol: 20mg Sodium: 497mg Potassium: 212mg Fiber: 3g Sugar: 2g Vitamin A: 477IU Vitamin C: 9mg Calcium: 198mg Iron: 1mg