Sort ingredients
uberjonas
QR Code
Listen
Pdf
Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes.
Drain pasta into a colander, reserving ⅔ cup pasta water. Set aside.
Melt butter in a skillet over medium heat and add breadcrumbs. Stir and toast breadcrumbs for 3 to 4 minute, and remove from heat. Once mixture has cooled, stir in Parmesan. Set aside.
Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
Add pasta into sauce and toss together until pasta is fully coated. Season with salt and pepper.
Pour coated pasta onto a serving platter, top with buttered, Parmesan-herb breadcrumbs and serve.