RIGATIONI WITH RED PEPPER, ALMONDS AND BREAD CRUMBS
Steps:
- BRING A LARGE POT OF SALTED WATER TO A BOIL OVER HIGH HEAT. ADD PASTA AND COOK UNTIL TENDER BUT STILL FIRM TO THE BITE, STIRRING OCCASIONALLY, ABOUT 8 TO 10 MINUTES. DRAIN PASTA INTO A LARGE BOWL. PLACE THE CROUTONS AND THE ALMONDS IN A FOOD PROCESSOR. PULSE UNITL IT BECOMES THE TEXTURE OF BREAD CRUMBS. ADD THE CROUTON AND ALMOND MIXTURE TO THE HOT PASTA. ADD THE PETTERS AND THE OLIVE OIL. TOSS TO COMBINE AND SERVE.
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