Spicy Pesto Rigatoni with Grape Tomatoes & Arugula

6/2/2023

Spicy Pesto Rigatoni with Grape Tomatoes & Arugula

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

Yields: 4 Servings

WHAT YOU NEED

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled, add your rigatoni pasta & cook to al dente. If the sauce is not ready yet, strain the noodles and reserve about 1 C of the pasta water.
In the meantime, begin heating the EVOO, butter, minced garlic, and anywhere between 1/2 - 1 tsp. pep flakes, depending on how hot you like things, in a large skillet set to just below medium. Once heated, let everything sizzle for 30 seconds before adding the torn basil leaves, stirring, and continuing to cook another 30 seconds.

Add the onions and a good pinch of salt & cracked pepper. Stir and cook until onions are soft. Stir in the tomato paste & Calabrian chili pesto. Continue to simmer 2 minutes before pouring in the wine. let the wine simmer for a couple of minutes before adding the halved grape tomatoes and another good pinch of salt. Simmer until wine / sauce has reduced by about half, and tomatoes have started to burst a little.
Add the cooked rigatoni to the pot and stir to combine. Continue to stir, releasing starches in to the sauce as the rigatoni cooks in the sauce until it is cooked to your desired doneness. Once the noodles are tender the way you like them. remove from the heat and add the 1 C of grana padano along with a splash of the reserved pasta water and the 2 Tbsp. fresh parsley. Stir and toss, add a couple good handfuls of fresh arugula, and continue to stir and toss until the arugula has wilted a bit. Taste and season with additional salt to taste if needed.
Serve each portion garnishes with additional grated grana, fresh basil, and fresh parsley. ENJOY!