Serious Eats: Recipes

Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano

[Photograph: Kerry Saretsky]

An effortless meals you can throw together from this and that lurking around your cabinets. Rigatoni, simply boiled until al dente. A crumbly topping of breadcrumbs, almonds, garlic, rosemary, and Parmesan, toasted until nutty and Tuscan tasting. And the world's simplest sauce: pasta water "monté au beurre." Just add the pasta water with a bit of cold butter whipped into it. Together, they make a light, milky sauce that adds just enough moisture, but lets the crumb topping be the crowning glory. Comforting on its own, or great as a side with roast chicken.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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