Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano

Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano
  • Yield:serves 2 to 4
  • Active time:15 minutes
  • Total time:20 minutes

[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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 cup breadcrumbs, preferably fresh
  • 1 medium clove garlic
  • 1 tablespoon fresh rosemary leaves
  • 3 tablespoons sliced almonds
  • 1/4 cup grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsatled butter (divided)
  • 1 pound dry rigatoni rigate

Directions

  1. 1.

    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. Add 1 tablespoon of butter, and pulse until the butter is evenly distributed into the crumbs, about 5 more pulses. Place the mixture in a sauté pan over medium heat, and toast, stirring often, until the crumbs are golden brown, about 10 minutes.

  2. 2.

    Meanwhile, cook the rigatoni according to package directions in a pot of salted water. Reserve 1 cup of cooking water before draining the pasta. 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. Remove from heat and stir in the rigatoni. Season to taste with salt and pepper. Pour into a serving bowl, and top with the breadcrumb mixture, extra Parmigiano Reggiano, and torn rosemary leaves.