What the heck is this?
Remember when you thought regular pesto was fancy? Well, meet its cooler, spicier cousin that actually knows how to party. This Red Chilli Pesto Rigatoni is what happens when traditional basil pesto decides to hang out with some seriously sexy red chilies and fresh mozzarella. The result? A pasta dish that’s got all the herbaceous goodness you love, but with a kick that’ll wake up your taste buds and make you question why you ever settled for plain marinara. It’s comfort food with an attitude, and honestly, we’re here for it. Plus, those chunky rigatoni tubes? They’re basically little pesto-catching pockets of joy.
Why You’ll Love This Recipe
Pesto with personality — it’s got heat AND herbaceous freshness
Those rigatoni tubes hold onto every drop of sauce like champions
Fresh mozzarella makes everything better (this is science)
Looks ridiculously fancy but comes together in 20 minutes
Perfect for when you want to impress but don’t want to stress
Vegetarian-friendly but hearty enough for the meat lovers
Leftovers actually get better overnight (if there are any)
The Good Stuff You’ll Need
For the Red Chilli Pesto:
2 cups fresh basil leaves, packed tight
3-4 red chilies (Fresno or red jalapeños work great)
4 cloves garlic (don’t be shy)
1/2 cup pine nuts (or walnuts if you’re being practical)
3/4 cup good olive oil (the fancy stuff matters here)
1/2 cup freshly grated Parmesan (pre-grated is for quitters)
1 tsp red pepper flakes
Salt and black pepper to taste
Juice of 1/2 lemon
For the Pasta:
1 lb rigatoni (the chunky tubes are non-negotiable)
8 oz fresh mozzarella, torn into bite-sized pieces
Extra Parmesan for serving
Fresh basil leaves for garnish
More red pepper flakes (because some people live dangerously)
Good olive oil for drizzling
Let’s Do This
Step 1: Get That Water Boiling
Fill a large pot with salted water (it should taste like the ocean) and get it boiling. This pesto comes together fast, so you want your pasta ready to go.
Step 2: Make the Magic Happen
In a food processor, pulse the chilies and garlic until roughly chopped. Add the basil, pine nuts, and red pepper flakes. Pulse a few times, then slowly drizzle in the olive oil while processing until you get a chunky but cohesive pesto. Don’t over-process — we want texture, not baby food.
Step 3: Finish the Pesto
Transfer to a bowl and stir in the Parmesan, lemon juice, salt, and pepper. Taste and adjust — more heat? More lemon? More cheese? You’re the boss here.
Step 4: Cook That Pasta
Drop the rigatoni into the boiling water and cook until al dente (usually 1-2 minutes less than the package says). Reserve 1 cup of pasta water before draining.
Step 5: Bring It All Together
In a large skillet or the pasta pot, toss the hot pasta with the pesto. Add pasta water a little at a time until everything is glossy and gorgeous. The starch in the pasta water is what makes this silky magic happen.
Step 6: Add the Good Stuff
Remove from heat and gently fold in the torn mozzarella. Let it get slightly melty but still have structure — we want those beautiful white chunks in every bite.
Step 7: Serve Like the Rockstar You Are
Plate it up and top with extra Parmesan, fresh basil, a drizzle of good olive oil, and a pinch of red pepper flakes. Stand back and accept the compliments.
Serving Suggestions
Serve with crusty garlic bread for optimal sauce-sopping
A crisp white wine or even a light red pairs beautifully
Add some grilled chicken or shrimp if you want extra protein
A simple arugula salad on the side cuts through the richness perfectly
Switch It Up
Dial Down the Heat: Use just one chili or remove the seeds for a milder version.
Protein Power: Toss in some grilled chicken, Italian sausage, or even chickpeas.
Nut Alternatives: Swap pine nuts for almonds, walnuts, or even pumpkin seeds.
Cheese Game: Try mixing in some ricotta for extra creaminess, or use burrata instead of mozzarella for peak indulgence.
Veggie Boost: Add some roasted cherry tomatoes or sun-dried tomatoes for extra flavor layers.
Make-Ahead Tips
The pesto keeps in the fridge for up to a week — just press plastic wrap directly onto the surface to prevent browning
You can freeze the pesto in ice cube trays for portion control
Cook the pasta fresh, but having the pesto ready makes this a 10-minute meal
Questions People Actually Ask
Q: Can I use dried basil?
A: Please don’t. Fresh basil is what makes this sing. It’s worth the extra trip to the store.
Q: What if I can’t handle spicy food?
A: Start with just one chili and taste as you go. You can always add more heat, but you can’t take it away.
Q: Can I make this vegan?
A: Absolutely! Skip the cheeses or use your favorite plant-based alternatives. Nutritional yeast adds a nice cheesy flavor.
Q: Why rigatoni specifically?
A: Those ridges and holes are pesto magnets. But penne, fusilli, or any short pasta with texture works great too.
Q: How do I store leftovers?
A: In the fridge for 3-4 days. Add a splash of water or olive oil when reheating to bring back the silky texture.
Pro tip: Make a double batch of pesto and freeze half. Future you will thank present you when you need a quick dinner that doesn’t suck.
Print
Red Chilli Pesto Rigatoni: When Basic Pesto Gets a Glow-Up
- Total Time: 27 minutes
- Yield: 4–6 servings 1x
Description
Remember when you thought regular pesto was fancy? Well, meet its cooler, spicier cousin that actually knows how to party. This Red Chilli Pesto Rigatoni is what happens when traditional basil pesto decides to hang out with some seriously sexy red chilies and fresh mozzarella. The result? A pasta dish that’s got all the herbaceous goodness you love, but with a kick that’ll wake up your taste buds and make you question why you ever settled for plain marinara. It’s comfort food with an attitude, and honestly, we’re here for it. Plus, those chunky rigatoni tubes? They’re basically little pesto-catching pockets of joy.
Ingredients
For the Red Chilli Pesto:
- 2 cups fresh basil leaves, packed tight
- 3–4 red chilies (Fresno or red jalapeños work great)
- 4 cloves garlic (don’t be shy)
- 1/2 cup pine nuts (or walnuts if you’re being practical)
- 3/4 cup good olive oil (the fancy stuff matters here)
- 1/2 cup freshly grated Parmesan (pre-grated is for quitters)
- 1 tsp red pepper flakes
- Salt and black pepper to taste
- Juice of 1/2 lemon
For the Pasta:
- 1 lb rigatoni (the chunky tubes are non-negotiable)
- 8 oz fresh mozzarella, torn into bite-sized pieces
- Extra Parmesan for serving
- Fresh basil leaves for garnish
- More red pepper flakes (because some people live dangerously)
- Good olive oil for drizzling
Instructions
Step 1: Get That Water Boiling Fill a large pot with salted water (it should taste like the ocean) and get it boiling. This pesto comes together fast, so you want your pasta ready to go.
Step 2: Make the Magic Happen In a food processor, pulse the chilies and garlic until roughly chopped. Add the basil, pine nuts, and red pepper flakes. Pulse a few times, then slowly drizzle in the olive oil while processing until you get a chunky but cohesive pesto. Don’t over-process — we want texture, not baby food.
Step 3: Finish the Pesto Transfer to a bowl and stir in the Parmesan, lemon juice, salt, and pepper. Taste and adjust — more heat? More lemon? More cheese? You’re the boss here.
Step 4: Cook That Pasta Drop the rigatoni into the boiling water and cook until al dente (usually 1-2 minutes less than the package says). Reserve 1 cup of pasta water before draining.
Step 5: Bring It All Together In a large skillet or the pasta pot, toss the hot pasta with the pesto. Add pasta water a little at a time until everything is glossy and gorgeous. The starch in the pasta water is what makes this silky magic happen.
Step 6: Add the Good Stuff Remove from heat and gently fold in the torn mozzarella. Let it get slightly melty but still have structure — we want those beautiful white chunks in every bite.
Step 7: Serve Like the Rockstar You Are Plate it up and top with extra Parmesan, fresh basil, a drizzle of good olive oil, and a pinch of red pepper flakes. Stand back and accept the compliments.
Notes
- Serve with crusty garlic bread for optimal sauce-sopping
- A crisp white wine or even a light red pairs beautifully
- Add some grilled chicken or shrimp if you want extra protein
- A simple arugula salad on the side cuts through the richness perfectly
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~18g