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RECIPE
14 INGREDIENTS11 STEPS1hr 10min

Curried Rigatoni Pasta

5.0
2 Ratings
Recipe by Chef Robert Lupo.
Curried Rigatoni Pasta Recipe | SideChef
Recipe by Chef Robert Lupo.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Estimated Total: Estimated Total:
Fulfilled by
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr 10min
Total Time
$3.90
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
1
Small  Cauliflower , chopped
2 cups
Pink-Eyed Peas
1 Tbsp
Madras Curry Powder
2 Tbsp
2 cloves
Garlic , minced
1/4 tsp
Crushed Red Pepper Flakes
2
Roma Tomatoes , chopped
5 oz
Rigatoni
1 1/2 Tbsp
Golden Raisins
1 cup
Warm  Water
1 Tbsp
1/4 cup
Peanuts , roasted, roughly chopped
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Nutrition Per Serving

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CALORIES
1015
FAT
34.9 g
PROTEIN
56.5 g
CARBS
140.7 g

Cooking Instructions

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Step 1
Roast the Peanuts (1/4 cup) and roughly chop them. Chop the Roma Tomatoes (2) and Cauliflower (1) into florets. Mince the Garlic (2 cloves) . Hydrate the Golden Raisins (1 1/2 Tbsp) in Water (1 cup) for 10 minutes.
Step 2
Fill a large saucepot 3/4 full with water and Kosher Salt (to taste) . Place over high heat, and bring to a boil. Meanwhile, fill a large kitchen bowl with water and ice for an ice bath. When water is boiling, add Pink-Eyed Peas (2 cups) .
Step 3
Boil the pink-eyed peas for 4 minutes.
Step 4
Then add the cauliflower florets to the same pot. Let boil 3 more minutes. Cut the heat, remove the florets and peas with a slotted kitchen spoon, and add to the bowl of ice water. Place cooking water back on high heat for pasta.
Step 5
In a small bowl, mix Madras Curry Powder (1 Tbsp) and Olive Oil (1 Tbsp) together, stirring to incorporate. Set aside. While waiting for pasta water to boil, heat a large sauté pan over medium-high heat.
Step 6
Add Olive Oil (1 Tbsp) and minced garlic. Cook until fragrant. Add curry spice/oil mixture and Crushed Red Pepper Flakes (1/4 tsp) . Cook for another 30 seconds. Add roma tomatoes and Kosher Salt (to taste) and cook for 2-3 minutes.
Step 7
Remove from heat, and set aside. When the water comes to a boil, add the Rigatoni (5 oz) and stir. Cook for 7-8 minutes, or until tender. Reserve 2 tablespoons of the pasta cooking liquid. Drain pasta, and set aside.
Step 8
Heat the pan of tomatoes and garlic on medium-high heat. Add cauliflower, pink-eyed peas, and hydgolden raisins to pan, stirring to incorporate.
Step 9
Continue to cook over medium-high heat until the butter is melted and the pasta has absorbed some of the sauce. Remove from hear and season to taste with Kosher Salt (to taste) and Ground Black Pepper (to taste) .
Step 10
When the vegetables are warm, add the pasta, Butter (1 Tbsp) , and some of the reserved pasta cooking water.
Step 11
Serve the pasta in bowls with dried peanuts sprinkled on top. Enjoy!
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Nutrition Per Serving
Calories
1015
% Daily Value*
Fat
34.9 g
45%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
140.7 g
51%
Fiber
33.2 g
119%
Sugars
27.7 g
--
Protein
56.5 g
113%
Sodium
332.0 mg
14%
Vitamin D
--
--
Calcium
323.6 mg
25%
Iron
18.1 mg
101%
Potassium
2692.6 mg
57%
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