Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano Recipe

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.