Recipes › Pasta › Rigatoni Alla Genovese Recipe

Rigatoni Alla Genovese Recipe

Recipe by Pedro M. A. Neves

Rigatoni alla genovese is a classic Ligurian pasta dish featuring tender tube pasta coated in a vibrant basil-forward sauce made with fresh garlic, pine nuts, and Parmigiano-Reggiano. This iconic preparation celebrates the bold, fresh flavors of the Genoa region with its herbaceous pesto-style sauce that clings beautifully to rigatoni's ridged surface.

Ingredients

• 400g rigatoni pasta
• 200ml fresh basil leaves, loosely packed
• 60ml extra virgin olive oil
• 4 cloves garlic, minced
• 50g pine nuts, toasted
• 80g Parmigiano-Reggiano cheese, finely grated
• 30g Pecorino Romano cheese, finely grated
• Juice of 1 lemon (approximately 30ml)
• Sea salt and freshly ground black pepper to taste
• 30ml pasta cooking water, reserved

Instructions

1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 30ml of pasta cooking water before draining.

2. While pasta cooks, combine fresh basil leaves, toasted pine nuts, minced garlic, and a pinch of sea salt in a large mortar or food processor.

3. Gently pound or pulse the basil mixture until it reaches a coarse, textured consistency. Do not overwork the basil, as this can darken and oxidize it.

4. Slowly drizzle extra virgin olive oil into the basil mixture while continuing to pound or pulse, incorporating the oil gradually to create an emulsified sauce.

5. Stir in both the Parmigiano-Reggiano and Pecorino Romano cheeses, along with fresh lemon juice, using a wooden spoon to combine thoroughly.

6. Transfer the drained rigatoni to the sauce bowl and toss gently to coat all pasta pieces evenly. Add reserved pasta cooking water a little at a time to achieve a silky, flowing consistency.

7. Adjust seasoning with additional sea salt and freshly ground black pepper to taste. Serve immediately in warmed bowls with extra grated cheese and a drizzle of premium olive oil.

Substitutions

• Walnuts can replace pine nuts for a more earthy, less buttery flavor profile
• Spinach or parsley may substitute basil for a milder, less licorice-forward taste
• Vegetable broth mixed into the sauce can replace pasta water for deeper umami
• Cashews offer a creamier texture alternative to traditional pine nuts

Tips

• Toast pine nuts in a dry pan over medium heat for 2-3 minutes before using to intensify their nutty flavor and prevent them from becoming rancid
• Do not cook the sauce after adding the cheese—the residual heat from the hot pasta will gently incorporate the ingredients without creating graininess
• Reserve pasta water before draining, as its starch helps emulsify the sauce and creates better adhesion to the rigatoni
• Use a mortar and pestle instead of a food processor when possible, as it prevents bruising the basil and maintains its vibrant color

Rigatoni alla genovese represents the gastronomic pride of Liguria in northern Italy, where basil grows abundantly and has been central to the region's cuisine for centuries. This dish showcases the Ligurian philosophy of letting few, quality ingredients speak for themselves, differing from the traditional pesto that includes breadcrumbs and garlic in proportions that create a more balanced emulsion.

You might also like

Rigatoni With Vodka Sauce Recipe

40 min · Pasta

Salmon Lasagna Recipe

60 min · Pasta

Sausage Pasta Recipe

35 min · Pasta

Scallops Primavera Recipe

38 min · Pasta