Rigatoni, Roasted Pumpkin Seed Pesto, Guajillo Chile, Garlic, and Anchovy

Adapted by StarChefs.com
Yield: 1 pint


Yield: 1 pint
Extra virgin olive oil
100 grams thinly sliced shallots
50 grams thinly sliced garlic
10 grams stemmed dried guajillo chiles
5 grams salt
8 grams sugar
75 grams tomato paste
6 grams red wine vinegar
Pumpkin Seed Pesto:
Yield: a scant 2 cups or 365 grams
80 grams pumpkin seeds, toasted
30 grams pumpkin seed oil
5 grams salt
To Assemble and Serve:
Yield: 1 serving
90 grams rigatoni
1 tablespoon extra virgin olive oil
1 teaspoon thinly sliced garlic
1 anchovy fillet
Lemon wedges
Finely chopped parsley
Grated ricotta salata


For The Soffritto

In separate small saté pans, heat oil and fry shallots, garlic, and guajillos until golden and crisp; drain, cool, crumble, and transfer to a Vitamix blender. Add enough oil to just cover; purée. Pour into rondeau over low heat. Add salt, sugar, tomato paste, and enough oil to just cover. Cook out paste and sugar, stirring often. Finish with vinegar.

Pumpkin Seed Pesto

To a food processor, add all ingredients and 250 grams Soffritto. Pulse to a fine paste.

To Assemble and Serve

In a large pot of boiling salted water, cook pasta, al dente; drain, reserving some water. In a saté pan over medium flame, heat oil and lightly sauté garlic—it shouldn't take on any color. Add anchovy and smash with the back of a spoon until incorporated into the oil. Add rigatoni, tossing to coat and adding pasta water to emulsify. Add 1 tablespoon Pumpkin Seed Pesto and a squeeze of lemon. Serve in a shallow bowl. Garnish with parsley and ricotta.