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!
Photography by Sarah Anne Ward
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.
