Chilli and crushed walnut rigatoni

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

By Alice Hart

Published 2018

  • About

Rigatoni is a ridged, tube-shaped pasta that goes perfectly with this comforting walnut sauce. It’s not chilli hot, merely warm and toasty, making it the perfect fast food for a crisp autumn night. Serve the pasta with a pile of buttery spinach on the side if you wish.


  • 300 g (10½ oz) walnut halves
  • 1 tablespoon extra virgin olive oil</


Toast the walnuts in a dry frying pan, tossing often until golden and fragrant. Tip onto a chopping board and, when cool enough, roughly chop. Some nuts should be very fine, and some larger.

Place the olive oil, chilli and garlic in a cold frying pan and heat gently so the garlic doesn’t colour. After 1–2 minutes, remove the pan from the heat. Stir in the thyme, followed by the mascarpo