Spicy Rigatoni:
- 2 teaspoons neutral cooking oil
- 1 sweet onion peeled and sliced into thin wedges
- 6 cloves garlic peeled and minced
- 2 tablespoons capers drained
- 1 teaspoon crushed red pepper more or less to taste
- 1 cup white wine or chicken stock
- 1 cup chicken stock
- 1 pint cherry tomatoes quartered
- ½ cup heavy cream
- 16 ounces dry rigatoni
- 1 lemon juiced
- ½ cup fresh parsley leaves minced
- Salt and pepper to taste
Start the Sauce:
In a wide pot, heat the neutral cooking oil over medium heat until hot. Add the onion and cook for 5-6 minutes until just beginning to soften.
Add the garlic, capers, and crushed red pepper and cook for 1 minute until fragrant.
Finish the Sauce:
Pour the heavy cream into the sauce. Scoop out 1/3 cup pasta water from the rigatoni and add it to the sauce. Using a spider strainer, add the slightly undercooked rigatoni directly to the sauce. Bring to a very gentle bubble – not boiling, but slightly above a simmer. And cook for 5-7 minutes more until the sauce is very thick and the pasta is tender. Stir in the lemon juice and minced parsley. Taste and season again to your preference.
Sear the Scallops:
Pat the scallops dry. Season lightly with salt and pepper and pat dry again.
Heat the oil in a skillet over high heat. Melt the butter into the skillet. Once melted and frothy, add the scallops, without overcrowding the pan, and cook for 1-2 minutes until very well seared. Flip and cook for 1-2 minutes more until the scallops are opaque and cooked through.
Turn off the heat on the scallops and immediately transfer the scallops on top of the pasta in the skillet. Turn off the heat.
Calories: 751kcal | Carbohydrates: 107g | Protein: 33g | Fat: 24g | Sodium: 677mg | Fiber: 7g | Sugar: 12g | Vitamin C: 57mg