Spicy Carrot Rigatoni
Serves 4-6
Equipment
- Blender
- Large pot
- Small Bowl
- Large skillet
Ingredients
Pasta
- 1 lb. bunch carrots with tops about 6 medium carrots peeled, cut into pieces, tops reserved
- 4 cloves of garlic peeled
- ½ cup grated pecorino romano cheese plus more for serving
- ½ cup olive oil
- ¼ cup water
- 1 Tbsp toasted pine nuts
- 3-4 Calabrian chilis depending how spicy you like it
- Kosher salt and pepper to taste
- 1 lb. rigatoni
- Ricotta for serving, if desired
Salsa Verde
- ¼ cup finely chopped reserved carrot tops
- ¼ cup finely chopped fresh parsley
- ¼ cup olive oil
- 1 Tbsp capers chopped
- Zest of 1 lemon
- Juice of 1/2 a lemon
- Kosher salt and pepper to taste
Instructions
- Steam carrots and garlic until very tender, about 12-15 minutes. Transfer to a blender.
- Add in pecorino, olive oil, water, pine nuts, and Calabrian chilis and blend until very smooth. Blend, blend, blend! Season with salt and pepper to taste. Set aside.
- Bring a large pot of water to a boil over high heat.
- While water boils, mix everything for the salsa verde together in a small bowl. Set aside.
- Heavily season the boiling water with salt. Drop pasta into the boiling water and cook until al dente.
- Strain pasta and add to a large skillet over low heat, along with a good splash of pasta water. Pour in carrot sauce. Toss to combine. Add as much pasta water as needed to thin out the sauce so that it coats the pasta evenly.
- Season with more salt and pepper if needed.
- Serve pasta topped with the salsa verde, a dollop of ricotta, fresh black pepper and more grated pecorino.
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