Rigatoni with Kale and Chilli Oil

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

A handful of ingredients are transformed into a satisfying dish. Keep any spare chilli oil for frying eggs, salad dressings or stirring into noodles. Store in a sterilized jar in a cool, dark place.


  • 400 g /14 oz dried rigatoni
  • 50 g /


  1. To make the chilli oil, pour the oil into a small pan, add the chillies and heat gently for 5 minutes. Remove from the heat and leave to infuse for at least 30 minutes.
  2. Bring a large pan of salted water to the boil and cook the pasta. Drain, reserving 100 ml/