Empty My Fridge
The Pasta I Make When I Don't Feel Like Cooking
Ingredients
- Rigatoni pasta1 lb
- Extra virgin olive oil5 tbsp
- Sausage1 lb
- Garlic · roasted20 cloves
- Lima bean · drained1
- Olive · pitted chopped1 cup
- Chopped peppadew peppers rinsed1 cup
- Chili flake · crushed flakes½ tsp
- Parsley · minced¼ cups
- Pasta2 cups
- Pecorino cheese · grated½ cups
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to the boil.
- Heat a large pan over medium with 2 tablespoons of the olive oil; once shimmering, add the sausage and cook until browned, breaking it into small pieces.
- Cook the pasta to 1 minute less than al dente, reserving at least 2 cups of pasta water.
- Add the remaining olive oil, crushed red pepper, roasted garlic cloves, peppadew peppers, olives and butter beans to the pan and mix.
- Add 1 cup of pasta water to the pan and keep it simmering while the pasta cooks.
- When the pasta is almost al dente, add it to the sauce, stir quickly and toss to emulsify; once al dente, remove the pan from the heat.
- Off the heat, mix in the parsley and grated cheese. Add more pasta water a little at a time until the consistency is right. Taste and adjust salt and pepper, and serve with extra cheese.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
GarlicCheesePastaSausageOlivePecorino cheeseRigatoni pastaLima bean
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