Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Curried Rigatoni Pasta

14 INGREDIENTS • 11 STEPS • 1HR 10MINS

Curried Rigatoni Pasta

Recipe
5.0
2 ratings
Recipe by Chef Robert Lupo.
Love This Recipe?
Add to plan
logo
Curried Rigatoni Pasta
Save
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Recipe by Chef Robert Lupo.
1HR 10MINS
Total Time
$3.90
Cost Per Serving
Ingredients
Servings
2
us / metric
Kosher Salt
to taste
Cauliflower
1
Small Cauliflower, chopped
Pink-Eyed Peas
2 cups
Pink-Eyed Peas
Olive Oil
2 Tbsp
Garlic
2 cloves
Garlic, minced
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Roma Tomato
2
Roma Tomatoes, chopped
Rigatoni
5 oz
Rigatoni
Golden Raisins
5 tsp
Golden Raisins
Water
1 cup
Warm Water
Butter
1 Tbsp
Peanuts
4 Tbsp
Peanuts, roasted, roughly chopped
Nutrition Per Serving
VIEW ALL
Calories
1015
Fat
34.9 g
Protein
56.5 g
Carbs
140.7 g
Love This Recipe?
Add to plan
logo
Curried Rigatoni Pasta
Save
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Roast the Peanuts (4 Tbsp) and roughly chop them. Chop the Roma Tomatoes (2) andCauliflower (1) into florets. Mince the Garlic (2 cloves). Hydrate the Golden Raisins (5 tsp) inWater (1 cup) for 10 minutes.
step 1 Roast the Peanuts (4 Tbsp) and roughly chop them. Chop the Roma Tomatoes (2) andCauliflower (1) into florets. Mince the Garlic (2 cloves). Hydrate the Golden Raisins (5 tsp) inWater (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 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 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 (as needed). Cook for another 30 seconds. Add roma tomatoes and Kosher Salt (to taste) and cook for 2-3 minutes.
step 6 Add Olive Oil (1 Tbsp) and minced garlic. Cook until fragrant. Add curry spice/oil mixture and Crushed Red Pepper Flakes (as needed). 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!
step 11 Serve the pasta in bowls with dried peanuts sprinkled on top. Enjoy!
Tags
Beans & Legumes
American
Lunch
Shellfish-Free
Dinner
Vegetarian
Indian
Pasta
Vegetables
0 Saved
top