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!
Sunflower Seed & Red Pepper Rigatoni

Recipe by Douglas Piccinnini

  • 4Servings


  • 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


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.