Best 4 Rigatoni With Red Pepper Almonds And Bread Crumbs Recipes
Indulge in a culinary journey with this exquisite Rigatoni with Red Pepper, Almonds, and Bread Crumbs, a symphony of flavors that will tantalize your taste buds. This delectable pasta dish combines the vibrant sweetness of roasted red peppers, the nutty crunch of toasted almonds, and the savory toastiness of crispy bread crumbs, creating a harmonious balance of textures and flavors. While the main recipe takes center stage, the article also offers a tantalizing collection of additional recipes that explore different culinary adventures. Dive into the creamy delight of Mushroom and Spinach Stuffed Shells, where succulent mushrooms and tender spinach are enveloped in a velvety cheese sauce, encased within delicate pasta shells. Embark on a taste of tradition with Classic Spaghetti and Meatballs, a timeless dish where juicy meatballs nestled in a rich tomato sauce embrace al dente spaghetti. For a vegetarian delight, embark on a culinary expedition with Roasted Vegetable Lasagna, where an array of colorful vegetables bask in a flavorful tomato sauce, layered between tender lasagna sheets and melted cheese. Lastly, satisfy your sweet cravings with a delightful Chocolate Lava Cake, where a rich chocolate center oozes decadence upon every indulgent bite.
Here are our top 4 tried and tested recipes!
RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS
The secret ingredient in this dish is the garlicky croutons. I buy good-quality prepackaged garlic croutons from a local bakery and keep them in my pantry for emergencies (I also have been known to snack on them from time to time). You can certainly make them from scratch, but in this dish, it's fine to substitute store-bought if you have a good source. I love the almondy and garlicky flavor the crumbs give the pasta.
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and transfer to a large bowl.
- Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton-and-almond mixture to the hot pasta along with the peppers and the olive oil. Toss to combine. Serve.
BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Provided by Martha Rose Shulman
Categories casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
- Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
- When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
- If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
- Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams
RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.
RIGATONI WITH RED PEPPER, ALMONDS AND BREAD CRUMBS
Was just watching TV, when Giada De Laurentiis came on and prepared this lovely looking and tasty dish. This is prepared with easy ingredients and cooks FAST! This is her answer to fast food! Update:07/25/2009 - we made this a couple days ago and we jazzed it up a bit - to begin with it was definitely lacking - so we added crushed red pepper flakes and we used some Parmesan in the food processor with the croutons! Also added more Italian Seasoning.;)
Provided by Manami
Categories One Dish Meal
Time 18m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Bring large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
- Drain pasta into a large bowl.
- Place the croutons, Italian Seasoning, and the almonds in a food processor.
- Pulse until it becomes the texture of bread crumbs.
- Add the croutons and almond mixture to the hot pasta.
- Add the peppers and olive oil(sparingly to begin with - this way you may need less which is healthier!).
- Add parsley and toss to combine.
- Serve with a mixed green salad with a nice vinaigrette and hot bread or maybe better yet garlic bread.
Nutrition Facts : Calories 861.3, Fat 41.1, SaturatedFat 6.9, Cholesterol 97.9, Sodium 875.1, Carbohydrate 103, Fiber 6.5, Sugar 3.8, Protein 21.1
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for ripe red peppers, toasted almonds, and crusty bread.
- Don't be afraid to adjust the spiciness: If you like your food spicy, add more red pepper flakes. If you prefer a milder dish, use less.
- Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it.
- Toast the almonds: Toasting the almonds will bring out their flavor and make them more crunchy.
- Use a good quality olive oil: The olive oil you use will contribute to the flavor of the dish, so choose one that you like the taste of.
- Serve the pasta immediately: This dish is best enjoyed fresh out of the pan.
Conclusion:
Rigatoni with Red Pepper, Almonds, and Bread Crumbs is a quick and easy weeknight meal. Prep time takes 15 minutes and cook time takes 15 minutes. It's also a versatile dish that can be customized to your liking. If you like spicy food, add more red pepper flakes. If you prefer a milder dish, use less. You can also add other vegetables, such as zucchini or broccoli, to the dish. And if you don't have any bread crumbs on hand, you can use grated Parmesan cheese instead.
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