Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano

Name: Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps sliced almonds; 237 milliliters breadcrumbs, preferably fresh; 4 Tbsps unsatled butter (divided); 1 Tbsp fresh rosemary leaves; 1 medium clove garlic; 2 servings Kosher salt and freshly ground black pepper; 59 milliliters grated Parmigiano Reggiano; 454 grams dry rigatoni rigate

Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano might be just the main course you are searching for. This recipe makes 2 servings with 1394 calories, 45g of protein, and 40g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of kosher salt and pepper, breadcrumbs, rigatoni rigate, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

In the food processor, combine breadcrumbs, garlic, rosemary, almonds, and Parmigiano Reggiano. Season to taste with salt and pepper and pulse until just combined, about 5 one-second pulses.

Ingredients you will need

Parmigiano Reggiano

Salt And Pepper

Breadcrumbs

Rosemary

Almonds

Garlic

Equipment you will use

Food Processor

Add 1 tablespoon of butter, and pulse until the butter is evenly distributed into the crumbs, about 5 more pulses.

Ingredients you will need

Butter

Place the mixture in a sauté pan over medium heat, and toast, stirring often, until the crumbs are golden brown, about 10 minutes.

Ingredients you will need

Toast

Equipment you will use

Frying Pan

Meanwhile, cook the rigatoni according to package directions in a pot of salted water. Reserve 1 cup of cooking water before draining the pasta.

Ingredients you will need

Rigatoni

Pasta

Water

Equipment you will use

Pot

Add the water back to the empty pasta pot, and bring to a simmer. Cube the remaining cold butter, and whisk it in a little at a time, to create a milky emulsion.

Ingredients you will need

Emulsions