Rigatoni alla Genovese is a simple and special recipe for your party menu and delicious way to use fresh basil. It’s also a crowd-pleaser and makes hosting a large dinner party or family gathering easy!
This delicious recipe comes from one of my favorite chefs Marc Murphy. I have been following him and visiting his NYC restaurants for years. That’s why I’m are so excited to share this recipe from his new book Season with Authority: Confident Home Cooking. Marc’s Rigatoni alla Genovese is served on Mondays at his famous Landmarc restaurant in NYC.
Rigatoni alla Genovese
For the Pesto Genovese
Makes about 2 cups
- ½ cup walnut halves or pine nuts (see Note)
- 4 cups fresh basil leaves (from about 2 large bunches)
- 1 cup (about 4 ounces) finely grated Parmigiano-Reggiano cheese
- ½ cup Garlic Confit
- ½ cup olive oil, plus more as needed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground
- black pepper
- Preheat the oven to 300°F; position the rack in the middle of the oven.
- Place the walnuts in a single layer on a rimmed baking sheet and toast in the oven for 8 to 10 minutes, or until fragrant. Transfer the walnuts to a dish and let cool completely.
- Place the cooled walnuts, basil leaves, Parmigiano-Reggiano, garlic, olive oil, salt, and pepper in a food processor and pulse until the mixture resembles a coarse but smooth paste. Use immediately or transfer to a jar, pour a thin layer of oil over the top to avoid oxidation, cover, and refrigerate until needed. The pesto will keep for up to 1 week.
NOTE: If using pine nuts, lightly toast in a dry pan over low heat until golden brown, about 4 minutes.
For the Rigatoni Alla Genovese
- Kosher salt
- 1 pound rigatoni
- 1½ cups Pesto Genovese (recipe below)
- 4 tablespoons (2 ounces)
- unsalted butter, softened
- Freshly ground black pepper
- Parmigiano-Reggiano cheese, for serving
- Fill a large pot with water and add enough salt so the water tastes like seawater.
- Bring the water to a boil, add the pasta, and cook according to the directions on the package until al dente.
- In a large bowl, combine the pesto and butter. Drain the pasta and add it to the bowl. Toss everything together until the pesto coats the pasta inside and out and the butter has completely melted into the sauce.
- Season to taste with salt and pepper, garnish with Parmigiano-Reggiano shavings, and serve immediately.
Marc Murphy has been cooking in the finest kitchens in the world for nearly 30 years. Now, the chef and owner of four popular New York City restaurants, and regular judge on Food Network’s top-rated show Chopped, has finally written his first cookbook. In Season with Authority, Murphy’s dishes are without pretense and the recipes are perfect for the home cook. Murphy presents his favorite recipes using simple methods that produce extraordinary results. There are comfort foods such as Spaghetti alla Carbonara, Smoked Mozzarella and Ricotta Fritters, and Pain Perdu, along with best-ever versions of familiar dishes like the “Everything Bagel” Cured Salmon with Dill Slaw, Deviled Eggs with Fried Oysters, and his award-winning Big Marc Burger. Murphy also includes recipes for staples that elevate cooking to the next level, like Sherry Shallot Vinaigrette, Homemade Ricotta, and Pesto Genovese. These are recipes that home cooks will turn to again and again and are sure to impress.