Sun-dried Tomato and Chilli Rigatoni
Rigatoni tossed in a flavourful sun-dried tomato and chilli sauce with ricotta, pecorino, and fresh oregano. It's fresh, vibrant, and delicious.
Equipment
- Food processor
Ingredients
- 250 g sun-dried tomatoes about 17 sun-dried tomatoes
- 3 red bird’s eye chillies
- 3 cloves garlic
- 2 tsp Kashmiri chilli powder or paprika
- 60 g pecorino finely grated (see blogpost for more info on vegetarian pecorino)
- 125 g ricotta
- 50 g walnuts
- Small handful fresh oregano or dried if fresh is not available
- 4 tbsp oil from the sun-dried tomatoes jar
- 500 g dried rigatoni
Instructions
- First toast the walnuts in a dry pan on a low heat for around 5 minutes, then set aside
- Then place the sun-dried tomatoes in a food processor along with the oil from the jar, as well as the garlic, chillies, chilli powder, pecorino, walnuts, ricotta and half of the oregano. If your food processor is not very powerful, finely slice the garlic and chillies before adding in to ensure no large pieces remain
- Blitz until almost smooth, but some chunks of the sun-dried tomatoes and walnuts remain
- Boil the rigatoni in salted water until just 1 minute before al-dente. (Take around 60-90s off of the packaging time as a guide), then drain but reserve a good amount of the pasta water
- Add the sun-dried tomato and chilli sauce to the rigatoni, along with a good ladle of pasta water and the remaining oregano. Place on a low heat and mix until combined. Add more pasta water if required to thin out the sauce
- Best served immediately with an extra grating of pecorino