Rigatoni with Red Pepper, Almonds, and Bread CrumbsCourse: Recipe
I found this recipe on Food Network’s website, www.foodnetwork.com in July 2009. We used to make this ALL the time. Now that I’m thinking about how delicious it is, I don’t know why I haven’t made it in a while! I’ll have to add it to the list to make soon.
I made the recipe as is. I got the slivered almonds from the baking aisle of the grocery store. Just make sure to toast them. I usually put them on a small cookie sheet and bake about 6-8 minutes at 350 degrees. As soon as you can smell the almonds, they are probably done toasting.
Also, I used the roasted red peppers from the jar; I did not roast my own. The recipe says it makes 4-6 servings. I would say it made us 4 nice large adult servings if using as a main dish.
I have also made some sort of meat with this and then used this as a side dish and in that case you would have 6-8 side-dish servings.
1 lb rigatoni pasta
3 cups garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil
- 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.
- Put almonds on a small baking sheet and back at 350 degrees for 608 minutes or until you can smell them.
- 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.
Total Cost of Meal
- 1 lb rigatoni pasta = wpzoom-recipe-card/block-recipe-card
1 cup roasted red bell peppers= wpzoom-recipe-card/block-recipe-card.25