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Rigatoni with Red Pepper, Almonds, and Bread Crumbs Recipe courtesy Giada De Laurentiis
See this recipe on air Friday Aug. 03 at 1:30 PM ET/PT.

1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 7 minutes
Cook Time: 8 minutes
Yield: 4 to 6 servings
User Rating:

Episode#: EI0911

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