dinner · everyday
Skillet rigatoni with pecorino and toasted pepper
Rigatoni in a peppery pecorino sauce built from starchy pasta water. Toasting the pepper first gives it real depth.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the rigatoni in lightly salted water until just short of tender. Reserve 1 cup of the starchy cooking water, then drain.
-
2
Toast the pepper in a dry skillet for about 30 seconds, until fragrant. Add ⅓ cup of the pasta water and the rigatoni, and toss for about a minute.
-
3
Take the pan off the heat and wait for the bubbling to stop. Add the pecorino a handful at a time, tossing and adding a spoonful of warm pasta water when needed.
-
4
Serve as soon as the sauce coats the pasta.
