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Cavolo Nero Rigatoni

Cavolo Nero Rigatoni

By MOB KitchenPublished on 18 April 2022This 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.
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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.