Pesto rosso from Portofino is different from the green. Sun-dried tomatoes, almonds, basil: a sauce with enough body to coat the pasta without any help from cream or cheese.
The technique is the same as every pesto pasta: remove from the heat, add a spoonful of pasta water to loosen, toss until the sauce coats each piece. Two minutes from drain to table.
Parmigiano at the end is optional but good. Toasted pine nuts add crunch if you have them.
Set servings and units first. You can change them anytime.
Bring a large pot of generously salted water to a boil.
Spoon the pesto rosso into a large bowl and let it come to room temperature while the water heats.
Cook the penne for 11 minutes.
Before draining, scoop out 3/4 cup of pasta water. Drain the penne.
Add the hot penne to the bowl with the pesto rosso. Add 1/4 cup of pasta water and toss vigorously until the sauce coats every piece, adding more water a splash at a time until the consistency is loose and glossy. Do not return to the heat.
Add the grated Parmigiano and toss once more. If the sauce is still tight, add a splash more pasta water or a drizzle of olive oil.
Plate and finish with toasted pine nuts and a few basil leaves.
You made Penne al Pesto Rosso. Time to eat.
A new recipe in your inbox each month. No noise.
The pesto goes into a room-temperature bowl, not a cold one. Cold bowls seize the sauce. Toss off the heat: pesto rosso breaks under high temperature just like its green cousin.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
2 items in stock $61.94
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.