Red Chilli Pesto Rigatoni (Print-Friendly Version)
Spicy red chilli pesto coats rigatoni and fresh mozzarella for a bold, speedy comfort dish bursting with flavor.
# Ingredients:
→ Red Chilli Pesto
01 -
2 cups (packed) fresh basil leaves
02 -
3–4 red chilies, such as Fresno or red jalapeños, stems removed
03 -
4 garlic cloves, peeled
04 -
1/2 cup pine nuts or walnuts
05 -
3/4 cup extra virgin olive oil
06 -
1/2 cup freshly grated Parmesan cheese
07 -
1 teaspoon red pepper flakes
08 -
Juice of 1/2 lemon
09 -
Salt and black pepper to taste
→ Pasta and Assembly
10 -
450 g rigatoni pasta
11 -
225 g fresh mozzarella, torn into bite-sized pieces
12 -
Extra Parmesan cheese, for serving
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Fresh basil leaves, for garnish
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Red pepper flakes, for garnish
15 -
Extra virgin olive oil, for drizzling
# Steps:
01 -
Fill a large pot with generously salted water and bring to a rolling boil. This ensures the pasta is well-seasoned.
02 -
In a food processor, pulse the red chilies and garlic until roughly chopped. Add fresh basil, pine nuts, and red pepper flakes. Pulse a few times, then slowly drizzle in the olive oil while processing until the mixture is textured but cohesive.
03 -
Transfer pesto to a bowl. Stir in the grated Parmesan, lemon juice, salt, and black pepper. Taste and adjust seasoning as desired.
04 -
Add rigatoni to the boiling water and cook until al dente, approximately 10–11 minutes. Reserve 240 ml pasta cooking water and drain the pasta.
05 -
In a large skillet or the pasta pot, toss the hot rigatoni with red chilli pesto. Gradually add reserved pasta water until the sauce evenly coats the pasta and achieves a glossy texture.
06 -
Remove from heat and gently fold in torn mozzarella. Allow the cheese to soften while remaining in visible chunks.
07 -
Transfer pasta to serving plates. Top with extra Parmesan, fresh basil, red pepper flakes, and a drizzle of olive oil. Serve immediately.
# Notes & Tips:
01 -
The pesto can be made in advance and kept refrigerated for up to one week with plastic wrap pressed directly onto the surface.
02 -
For a milder dish, use fewer chilies or remove their seeds.
03 -
For vegan adaptation, use plant-based cheese alternatives or nutritional yeast in place of Parmesan and mozzarella.
04 -
Short textured pasta like penne or fusilli can be substituted if rigatoni is unavailable.
05 -
Store leftovers refrigerated for up to four days; add a tablespoon of water or olive oil when reheating to restore the sauce consistency.