Introduction

One Pot Spicy Pesto is a creamy, cheesy dish perfect for a weeknight dinner. This quick and satisfying meal combines bold pesto flavors with tender rigatoni pasta, ensuring a delightful taste in every bite. With minimal cleanup and simple ingredients, this recipe makes cooking enjoyable and delicious. Get ready to impress your family or guests with this vibrant and flavorful dish that highlights the beauty of Italian cuisine.

Why You’ll Love This One Pot Spicy Pesto

This dish is not only easy to prepare, but it also brings a burst of flavor to your table. Here are some reasons why you’ll adore this one pot pesto recipe:

• Quick and Easy: Perfect for quick meals with pesto, it takes only 39 minutes from start to finish.
• Minimal Cleanup: Cooking in one pot means fewer dishes to wash, making it ideal for busy weeknights.
• Rich Flavor: A blend of creamy, spicy, and cheesy elements creates an unforgettable taste experience.
• Customizable: Add vegetables or protein for a more hearty meal, making it a versatile one pot spicy pasta option.
• Vegetarian-Friendly: Enjoy a delicious meal that fits within a vegetarian diet while still being filling.
• Comfort Food: The creamy texture and bold flavors make this dish a comforting choice for any occasion.

Ingredients for One Pot Spicy Pesto

Gather these items:

• 450 g rigatoni pasta, uncooked
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups chicken or vegetable stock
• 1/2 cup heavy cream or whole milk
• 3/4 cup prepared pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste
• Black pepper to taste
• Fresh basil leaves, for garnish

How to Make One Pot Spicy Pesto Step-by-Step

1. Step 1: Preheat your oven to 375°F (190°C). In a sturdy, oven-safe pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
2. Step 2: Stir in the raw rigatoni, coating the pasta with oil. Pour in the stock and cream, then bring to a gentle simmer for 6–8 minutes, stirring occasionally.
3. Step 3: Whisk in the pesto, pepper flakes, and a pinch of salt. Adjust the consistency with stock or cream as needed.
4. Step 4: Fold in three-quarters of the mozzarella and half of the Parmesan until it starts to melt into the sauce.
5. Step 5: Gently nestle the cherry tomato halves into the pot.
6. Step 6: Transfer the pot to the oven and bake, uncovered, for 15–20 minutes, or until golden and glossy.
7. Step 7: Remove from oven and let rest for 5 minutes. Sprinkle with remaining cheese and fresh basil.
8. Step 8: Serve hot with flaky salt and black pepper. Enjoy this spicy pesto pasta dish that is bursting with flavor!

Pro Tips for the Perfect One Pot Spicy Pesto

Keep these in mind:

• This dish is quick and easy for weeknight meals.
• Feel free to adjust the amount of pesto based on your preference.
• For a spicier kick, add more crushed red pepper flakes.
• Consider using different types of pasta for variety.
• Ensure to stir occasionally while simmering to prevent sticking.

Best Ways to Serve One Pot Spicy Pesto

This dish pairs well with:

• A fresh salad for a balanced meal.
• Garlic bread to soak up the creamy sauce.
• Grilled chicken or shrimp for added protein.

How to Store and Reheat One Pot Spicy Pesto

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a saucepan over low heat, stirring occasionally, until warmed through. This makes for easy meal prep and one pot meals for weeknights!

Frequently Asked Questions About One Pot Spicy Pesto

What’s the secret to perfect One Pot Spicy Pesto?

The secret lies in the quality of the spicy pesto sauce used. Choose a flavorful, high-quality pesto for the best results and don’t skip on the cheese.

Can I make One Pot Spicy Pesto ahead of time?

Yes, you can prepare the dish up to the point of baking, then cover and refrigerate. When ready to eat, bake as directed for a quick spicy pesto dish.

How do I avoid common mistakes with One Pot Spicy Pesto?

To avoid common mistakes, make sure you stir the pasta occasionally while it simmers, and adjust the liquid as needed to prevent a dry bake.

Variations of One Pot Spicy Pesto You Can Try

Here are a few delicious variations:

• One Pot Spicy Chicken Pesto: Add cooked chicken for a heartier meal.
• Spicy Pesto with Vegetables: Toss in your favorite veggies for a nutritious boost.
• One Pot Garlic Pesto: Use garlic-infused oil for an extra flavor punch.
• One Pot Spicy Basil Pesto: Blend fresh basil with nuts and cheese for a homemade pesto option.

For more delicious recipes, check out homemade tomato sauce or spaghetti with garlic and oil. You can also explore Mediterranean chickpea salad for a refreshing side dish.

One Pot Spicy Pesto: A Bold and Creamy Dinner Delight

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One Pot Spicy Pesto Rigatoni is a creamy, cheesy dish perfect for a weeknight dinner. It combines bold pesto flavors with tender pasta for a rich and satisfying meal.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 450 g rigatoni pasta, uncooked
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups chicken or vegetable stock
• 1/2 cup heavy cream or whole milk
• 3/4 cup prepared pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste
• Black pepper to taste
• Fresh basil leaves, for garnish

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Instructions

1. Preheat your oven to 375°F (190°C). In a sturdy, oven-safe pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
2. Stir in the raw rigatoni, coating the pasta with oil. Pour in the stock and cream, then bring to a gentle simmer for 6–8 minutes, stirring occasionally.
3. Whisk in the pesto, pepper flakes, and a pinch of salt. Adjust the consistency with stock or cream as needed.
4. Fold in three-quarters of the mozzarella and half of the Parmesan until it starts to melt into the sauce.
5. Gently nestle the cherry tomato halves into the pot.
6. Transfer the pot to the oven and bake, uncovered, for 15–20 minutes, or until golden and glossy.
7. Remove from oven and let rest for 5 minutes. Sprinkle with remaining cheese and fresh basil.
8. Serve hot with flaky salt and black pepper.

Notes

• This dish is quick and easy for weeknight meals.
<liFeel free to adjust the amount of pesto based on your preference.
• For a spicier kick, add more crushed red pepper flakes.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 60 mg