Speedy Pepper and Harissa Rigatoni
with spicy pangrattato
Pangrattato—also known as crispy breadcrumbs—are filled with flavour and crunch. They have many uses across many different cuisines, but in this recipe, they're imbued with harissa spice and used to top this moreish pasta dish.
(Contains Wheat May be present Soya, Mustard)
Harissa Spice Mix
Not included in your delivery
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and thinly slice the onion.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve the cherry tomatoes.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the breadcrumbs and half the harissa spice mix.
- Fry until crispy, 2-3 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
- Wipe and return the pan to medium-high heat with another drizzle of oil.
- Once hot, fry the onion and bell pepper until softened, stirring occasionally, 4-5 mins.
- Season with salt and pepper.
- Add the cherry tomatoes and cook until softened, another 4-5 mins.
- Add the passata, creme fraiche, stock powder, ½ tsp sugar, 50ml water (double both for 4p) and remaining harissa spice mix.
- Cover and simmer for 4-5 mins.
- Stir through the harissa paste, honey and a knob of butter. Add a splash of water if the sauce is too thick.
- Mix in the cooked and drained pasta.
- Season to taste with salt, pepper and sugar.
- Divide the spicy pepper pasta between bowls.
- Drain and tear the mozzarella, then scatter it over the top.
- Top with the crunchy flavoured breadcrumbs.