Spicy Carrot Rigatoni

• 분량: 4 servings
• 총 시간: 40 minutes

재료

1 lb. (454 g) carrots (6–8 medium) with tops, peeled and cut into 1" (2.5-cm) pieces, green tops reserved (see Topping)

4 garlic cloves

½ cup (55 g) grated Pecorino Romano, plus more for serving

½ cup (120 ml) extra-virgin olive oil

¼ cup (60 ml) water

1 Tbsp. chopped jarred Calabrian chiles in oil

1 Tbsp. pine nuts, toasted

Kosher salt, freshly cracked black pepper, to taste

¼ cup (20 g) finely chopped reserved carrot tops (see Pasta)

¼ cup (15 g) finely chopped fresh parsley

¼ cup (60 ml) extra-virgin olive oil

Zest of 1 lemon

Juice of ½ lemon

Kosher salt, freshly cracked black pepper, to taste

1 lb. (454 g) dry rigatoni

Ricotta cheese, for topping, optional

방향

Set up a steamer over medium heat and bring water to a low boil.

Add 1 lb. (454 g) carrots (6–8 medium) with tops, peeled and cut into 1" (2.5-cm) pieces, green tops reserved (see Topping), and 4 garlic cloves, cover, and cook until very tender, 12–15 minutes.

Transfer to a blender along with ½ cup (55 g) grated pecorino Romano, ½ cup (120 ml) extra-virgin olive oil, ¼ cup (60 ml) water, 1 Tbsp. chopped jarred Calabrian chiles in oil, and 1 Tbsp. pine nuts, toasted, and blend (vented, to account for the hot carrots) on high until very, very smooth and creamy. Season with kosher salt and freshly cracked black pepper. Set aside.

Bring a large pot of water to a boil over high heat.

Mix ¼ cup (20 g) finely chopped reserved carrot tops (see Pasta), ¼ cup (15 g) finely chopped fresh parsley, ¼ cup (60 ml) extra-virgin olive oil, zest of 1 lemon, juice of ½ lemon, kosher salt, and freshly cracked black pepper in a small bowl. Set aside.

Heavily salt the boiling water from step 4, and drop in 1 lb. (454 g) dry rigatoni. Cook according to the package directions until al dente.

Drain the pasta, reserving at least 2 mugsful of pasta water. Return the pasta to the pot, and set over low heat.

Add the carrot sauce and a couple splashes of pasta water, and toss to combine. Add as much pasta water as needed to thin out the sauce so it coats the pasta evenly without being too thick. (You are looking for an elegantly coated pasta, not a gloppy one! I like a very saucy vibe here.) Season with more salt and pepper, if needed.

Serve the pasta, drizzled with the herby topping, a dollop of ricotta cheese, if using, pepper, and more grated pecorino Romano.