Go Back

Creamy Pesto Rigatoni

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.
Print Recipe Pin Recipe

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.

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!