Sunflower Seed & Red Pepper Rigatoni

    Sunflower seeds add nuttiness to this take on romesco sauce—but any nut you have on hand (almonds, walnuts, pecans, etc.) would taste great, too!
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    Sunflower Seed & Red Pepper Rigatoni

    Recipe by Douglas Piccinnini

    • 4Servings

    Ingredients

    • 12 oz. roasted red peppers
    • 1 cup 1/2-inch bread cubes
    • 1 cup sunflower seeds
    • 1/3 cup EVOO
    • 1 1/2 tsp. red wine vinegar
    • 1 clove garlic
    • 1 lb. rigatoni
    • Chopped fresh parsley and grated Parmesan, for garnish

    Preparation

    In food processor, puree peppers, bread, sunflower seeds, EVOO, vinegar and garlic; season. In large pot of boiling, salted water, cook pasta; drain, reserving 1/2 cup cooking water. In pot, stir pasta and sauce over low, adding cooking water if too dry. Season; garnish.