this baked garlic rigatoni gets it's creaminess from cannellini beans pureed in the blender.
Ingredients
- salt & pepper
- 1 lb. rigatoni
- 1 15- oz. can cannellini beans rinsed and drained
- 1 tbsp. extra-virgin olive oil
- 5 cloves garlic minced
- 1/2 tsp. crushed red pepper flakes
- 1 c. freshly grated pecorino divided
- 1 c. freshly grated parmesan divided
Instructions
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bring an 8-quart stock pot of water to a boil and generously season with salt.
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cook pasta according to package directions until al dente, less 2 minutes.
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reserve 1 cup pasta water.
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using a blender, purée beans with 1 cup fresh water until smooth.
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set aside.
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position rack to the top third of the oven and turn on broiler.
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in a large cast-iron skillet over medium heat, heat oil and sauté garlic until softened.
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add 1 cup pasta water, bean mixture and red pepper flakes and season with salt and pepper; bring to a boil and simmer on low for 5 minutes.
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mix in 1/2 cup pecorino and 1/2 cup parmesan.
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drain pasta and transfer back to cast-iron skillet.
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fold in sauce over pasta until just combined.
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sprinkle remaining cheese evenly over pasta.
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broil until golden brown and bubbling, about 10 minutes.
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serve immediately.
i used these items to make this dish:
CAST IRON SKILLET
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