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Red Chilli Pesto Rigatoni brings a spicy twist to classic pesto pasta that is both bold and comforting. With its vibrant green sauce dotted with fiery red chilies and creamy mozzarella, it is the dish to turn to when you crave something a little extra. The chunky rigatoni acts like flavor pouches, catching every bit of that addictive sauce. This recipe is my go-to for quick weeknight comfort or a low-effort dinner party hit since it always delivers a wow factor.
The first time I made this was for friends who claimed they did not like pesto. Three helpings later they were asking for the recipe and I have been making it ever since for casual dinners and special occasions.
Ingredients
- Fresh basil leaves: two cups tightly packed for that signature bright herbal flavor — choose vibrant green, unwilted leaves
- Red chilies: three or four for fiery heat and color — Fresno or red jalapeños are perfect
- Garlic: four cloves for peppery bite and richness — fresh and plump cloves work best
- Pine nuts: half a cup for creamy texture and subtle nuttiness — or use walnuts for value and deeper flavor
- Good olive oil: three quarters of a cup for luxurious mouthfeel — use the best you can get for real difference
- Freshly grated Parmesan: half a cup for salty depth — grate right before using for freshest taste
- Red pepper flakes: one teaspoon for multiplied chili kick
- Salt and freshly ground black pepper: to taste enhancing flavors
- Juice of half a lemon: for acidity and brightness — go for juicy lemons with thin skins
- Rigatoni: one pound for texture and sauce-catching power — should be sturdy with visible ridges
- Fresh mozzarella: eight ounces torn into chunks for milky creamy pockets — soft buffalo mozzarella is ideal if accessible
- Extra Parmesan: to shower on top for serving
- Fresh basil leaves for garnish: add fresh aroma and pop
- More red pepper flakes (optional): for those who love extra spice
- Good olive oil: for an elegant drizzle on top
Step-by-Step Instructions
- Get the Water Boiling:
- Fill a big pot with salted water. Use more salt than seems necessary. Bring it to a rolling boil. You need this ready before making pesto because the pasta cooks fast.
- Make the Magic Happen:
- In a food processor combine chopped chilies and garlic first pulsing to break them down chunky. Add basil leaves pine nuts and red pepper flakes. Process in short bursts. Slowly drizzle in olive oil as you blend until the mixture holds together but remains textured not pureed.
- Finish the Pesto:
- Transfer the mixture to a mixing bowl. Fold in freshly grated Parmesan cheese lemon juice salt and pepper. Taste for balance. Add more cheese for umami more lemon for brightness or extra chili for heat to match your mood.
- Cook That Pasta:
- Add rigatoni to boiling water. Cook to al dente checking about one to two minutes before the package instruction. Before draining reserve a cup of the starchy pasta water.
- Bring It All Together:
- In a skillet or the empty pasta pot toss drained rigatoni and pesto together while warm. Splash in reserved pasta water bit by bit while tossing until the pasta is glossy and sauce clings to every tube.
- Add the Good Stuff:
- Off the heat gently fold in torn mozzarella. Let it soften just enough to go melty around the edges but stay as chunks for delightful bites of cool cheese.
- Serve Like the Rockstar You Are:
- Spoon the glossy pasta into bowls. Finish with more Parmesan fresh basil leaves a drizzle of olive oil and a pinch of chili flakes for color and attitude. Prepare for admiration from all at the table.
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One of my most treasured food memories involved serving this on a summer deck with my cousins everyone passing the bowl and going back for seconds. That moment is pesto pasta magic.
Storage Tips
Keep any leftover pasta in an airtight container in the fridge for up to three or four days. To reheat add a splash of water or olive oil and warm gently on the stove stirring well. The pesto itself keeps in the fridge for up to a week — press plastic wrap directly onto the surface before sealing to prevent browning. You can freeze leftover pesto in ice cube trays. Pop out a cube or two for quick weeknight meals or flavor boosters.
Ingredient Substitutions
To cut down on heat use only one chili or remove seeds for a milder taste. Allergic to pine nuts Swap with walnuts almonds or pumpkin seeds. No fresh mozzarella Try burrata for ultimate creaminess or even dollop with ricotta for an extra lush finish. Gluten-free pasta also works beautifully here as long as you cook it to al dente.
Serving Suggestions
Pair this spicy pesto rigatoni with crisp garlic bread for scooping up every bit of sauce. A peppery arugula salad brings freshness that balances the cheesy richness. Add grilled chicken shrimp or sautéed mushrooms for extra hearty protein. For drinks a crisp white wine or even a light fruity red makes a smashing match.
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Cultural and Historical Context
Pesto comes from the Italian region of Liguria and is classically made with just basil garlic pine nuts Parmesan and olive oil. This version takes inspiration from traditional pesto but amplifies heat and punch with red chilies. Rigatoni pasta is popular for these hearty sauces in southern Italy known for its ability to trap every bit of chunky goodness in its ridges and hollow centers.
Frequently Asked Questions About the Recipe
- → Can I use dried basil instead of fresh?
Fresh basil delivers the signature flavor and aroma essential for this vibrant sauce. Dried basil won't have the same intensity or brightness, so it's worth picking up a fresh bunch for the best experience.
- → How spicy does it get?
The level of heat depends on the type and number of chilies used. Start with fewer chilies or remove the seeds for a milder kick, and add more to dial up the fire.
- → Is there a vegan-friendly way to make this?
Absolutely! Swap out the cheeses for plant-based alternatives, or simply skip them and add nutritional yeast for a cheesy flavor without the dairy.
- → Can I use another type of pasta?
Rigatoni's shape holds sauce especially well, but penne, fusilli, or any short, ridged pasta make great alternatives if needed.
- → How should leftovers be stored and reheated?
Keep leftovers in the fridge for up to four days. Add a splash of water or olive oil while gently reheating to restore the silky sauce texture.