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.