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Red pesto pasta.

Pesto Rosso Pasta (Weeknight Pasta)

Allie Hagerty
Pesto rosso pasta is a quick, cozy pasta dish tossed with rich sun-dried tomato pesto for a bold, satisfying meal that works any night of the week.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Pasta
Servings 4 servings

Equipment

  • measuring spoons
  • stockpot
  • sauté pan
  • whisk
  • microplane
  • colander/strainer
  • measuring cups

Ingredients
  

  • 8 ounces bucatini or pasta of your choice
  • 1/4 cup sun-died tomato pesto
  • 1/2 cup heavy cream
  • 1/2 cup basil leaves
  • 8 tablespoons unsalted butter
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 teaspoon red pepper flakes
  • pinch of salt and pepper

Instructions
 

  • Add water to a large stockpot and salt liberally and bring to a boil. Cook your pasta according to the directions (al dente). While we cook the pasta, let's make the sauce.
  • In a large sauté pan, melt 8 tbsp unsalted butter over medium heat until just foaming. Then, add in 1/2 cup heavy whipping cream, while whisking, until combined.
  • Next, add 1/4 cup sun-dried tomato pesto, lemon zest and juice, salt, pepper, and red pepper flakes. Mix until combined. Turn the heat down to medium-low. Let the sauce simmer for about 5 minutes, stirring and scraping up any browned bits on the bottom.
  • When the pasta is finished cooking, strain and add it to the pesto cream sauce. Remove the sauté pan off the heat, add 1/2 cup basil leaves, and use tongs to toss. Continue to toss until the pasta is evenly coated in the sauce. Serve immediately.

Notes

  • Reserve pasta water: A splash of starchy pasta water helps loosen the pesto rosso and creates a silky sauce that coats the pasta evenly.
  • Pasta shape matters: Short, ridged shapes or twists hold pesto rosso best, but long noodles work beautifully too if tossed thoroughly.
  • Finish gently: Warm the pesto rosso with the pasta just until coated. Avoid high heat so the sauce stays rich and vibrant, not oily.

Nutrition Facts

Calories: 542kcalCarbohydrates: 47.3gProtein: 8.4gFat: 36.2gSaturated Fat: 21.1gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.9gCholesterol: 100mgSodium: 151.2mgPotassium: 195.9mgFiber: 4.1gSugar: 4.6g
Keyword Italian, Pasta, tomatoes, Vegetarian
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