This Creamy Pesto Rigatoni with Chili Garlic Breadcrumbs is a twist on classic pesto pasta, adding a rich, creamy texture and a punch of heat and crunch from the chili garlic breadcrumbs. The bright basil pesto sauce coats every piece of rigatoni, while the breadcrumbs provide a flavorful, crispy topping that takes this dish to the next level. Perfect for a cozy weeknight dinner or a special gathering!

Necessary Kitchen Equipment

Large Pot: For boiling the pasta.
Skillet: To make the breadcrumbs and heat the pesto sauce.
Food Processor: Optional, for making homemade pesto if you prefer.

Ingredient Overview

Rigatoni: The ridged texture of rigatoni helps the creamy pesto sauce cling to the pasta.
Basil Pesto: Store-bought or homemade for a fresh, herbaceous flavor.
Heavy Cream: Adds richness and a smooth texture to the sauce.
Breadcrumbs: Panko breadcrumbs provide a light and crispy texture.
Garlic & Chili Flakes: Garlic and red pepper flakes for an aromatic, spicy breadcrumb topping.

Step-by-Step Instructions

Cook the Rigatoni
Bring a large pot of salted water to a boil. Add 12 oz of rigatoni and cook until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Chili Garlic Breadcrumbs
In a skillet over medium heat, add 1 tablespoon of olive oil. Add ½ cup of panko breadcrumbs, 1 minced garlic clove, and ½ teaspoon of red pepper flakes. Stir continuously until the breadcrumbs are golden and crispy, about 3-4 minutes. Transfer to a small bowl and set aside.
Make the Creamy Pesto Sauce
In the same skillet, reduce the heat to low and add 1 cup of basil pesto and ½ cup of heavy cream. Stir well to combine and warm the sauce gently, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the pesto cream sauce, tossing to coat. Continue to cook for 1-2 minutes, allowing the pasta to absorb the sauce.
Serve
Serve the pasta in bowls, topping each with a generous sprinkle of the chili garlic breadcrumbs and extra grated Parmesan cheese, if desired.

Recipe Tips

Make it Spicier: Increase the amount of red pepper flakes in the breadcrumbs for an extra kick.
Pasta Water: Adding pasta water helps the sauce cling to the pasta and gives it a silky texture.
Make Your Own Pesto: If you have fresh basil, homemade pesto will add even more flavor.

What to Serve With This Recipe

Pair this pasta with a simple side salad or garlic bread. A glass of crisp white wine, such as Sauvignon Blanc, complements the basil and cream beautifully.

Frequently Asked Questions

Q: Can I use a different type of pasta?
A: Absolutely! Penne, fusilli, or any other short pasta with ridges will work well.

Q: Can I make this dish vegan?
A: Yes, substitute heavy cream with a dairy-free alternative and use vegan pesto. Skip the cheese or use a dairy-free Parmesan.

Serving Suggestions

Top with fresh basil leaves and an extra sprinkle of Parmesan cheese.

Ingredients

Pasta & Sauce
- 12 oz rigatoni
- 1 cup basil pesto
- ½ cup heavy cream
- Salt, for pasta water
Chili Garlic Breadcrumbs
- ½ cup panko breadcrumbs
- 1 clove garlic, minced
- ½ tsp red pepper flakes
- 1 tbsp olive oil
Optional Garnishes
- Grated Parmesan cheese
- Fresh basil leaves

Instructions

Cook Pasta: Boil rigatoni until al dente. Drain, reserving pasta water.
Make Breadcrumbs: Toast breadcrumbs with garlic and chili flakes in olive oil until golden. Set aside.
Creamy Pesto Sauce: Warm pesto and cream in skillet; add pasta water as needed.
Combine: Toss rigatoni in the sauce.
Serve: Garnish with breadcrumbs, Parmesan, and fresh basil.

Notes

Feel free to make your own pesto for a personal touch, and adjust the spice level to your preference!