Fiery Red Pesto Paccheri

Fiery Red Pesto Paccheri

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 4 Servings

WHAT YOU NEED

• 3 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 1/2 Tbsp. Pepperoncini In Oil
• 2 Red Thai Chili Peppers, chopped
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• Handful Fresh Basil, torn
• 3 + Tbsp. Tomato Based Red Pesto (store bought)
• 1 C White Wine (I used Pinot)
• 1 x Hard Cheese Rind
• 450g Dry Paccheri Pasta
• 1/2 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Burrata, Fresh Basil

DIRECTIONS

• Bring a large pot of cold, generously salted water to a boil. Leave covered.
• In the meantime, begin heating the EVOO, pepperoncini, butter, garlic, and Thai chilis in a large skillet set to just below medium heat. Once heated, stir and let sizzle for 30ish seconds before adding the onion and a good pinch of salt & pepper. Continue to stir and cook 5 ish minutes. Reduce heat if you see browning. Sprinkle in the basil, stir, and continue for another minute.​

• Stir in the 3 Tbsp. pesto and let that continue to cook in the skillet for a minute or so before pouring in the wine and dropping in the cheese rind. At this time, add your paccheri pasta to the boiling water. Reduce the heat to a simmer and as the wine reduces, add a ladle of pasta water to keep your sauce simmering and season with a pinch of salt and pepper. Continue to simmer the sauce, adding more pasta water as needed to keep the sauce simmering until your paccheri is almost perfectly al dente. 
• Once the pasta is just about there, remove the cheese rind from the skillet and strain the pasta directly in to the skillet with the sauce. Toss until coated and add a little pasta water if needed to coat the noodles. Continue to simmer, tossing the noodles until the noodles are perfectly al dente. Once they're cooked to your liking, turn off the heat and fold in the grana padano along with a small ladle of pasta water. Toss until glossy and combined. Taste and adjust your salt if needed.
• Serve garnished with fresh basil and a ball of burrata cheese for that extra decadence. ENJOY!

HAPPY VEG