Cavolo Nero Rigatoni
By MOB Kitchen
Published on 18 April 2022
This cavolo nero rigatoni recipe is a quick, easy and very tasty dish for chilly evenings. Cavolo nero is a black kale from Tuscany, its name literally translates to ‘black cabbage’ and is a fantastic winter vegetable that’s hardy and versatile. Ready in just 20 minutes, it’s a great example of the popular combination of chilli, garlic and oregano, all served over perfectly-cooked pasta, while the breadcrumbs offer some very pleasing extra texture. Looking for more pasta recipes? Look no further.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 cloves of garlic, peeled
- 400 g of rigatoni
- 1 red chilli, finely chopped
- 100 g of breadcrumbs
- 1 tbsp of dried oregano
- 200 g of cavolo nero, washed and leaves stripped
- 100 ml of olive oil, plus a drizzle
Method
Step 1
Bring a large pan of well salted water to the boil. Add the cavolo nero and the garlic. Cook for about 5 mins, then remove, keeping the water.Step 2
Place the cavolo nero and garlic into a blender and pulse until mushy but not completely smooth. Cook the rigatoni in the cavolo cooking water until al dente.Step 3
While the pasta cooks, place a large frying pan over a medium low heat and add 100ml of olive oil. add the chilli to the frying pan, sizzle gently for a minute then turn off the heat.Step 4
In a small frying pan, add a splash of olive oil and fry the breadcrumbs until crisp and golden.Just before they're done, add the oregano, then set aside.Step 5
Drain the pasta and add to the pan with the oil and chilli. Add the blended cavolo nero and a splash of the pasta water and mix well to emulsify. Plate up and top with the herby breadcrumbs.