Rigatoni a la huancaina

Rigatoni a la huancaina is a cheap Peruvian-inspired meal that can be served as a main or as a side dish. Huancaina is a Peruvian sauce made with aji amarillo (yellow chilli) that is traditionally served with boiled potatoes.

Course Main Course

Cuisine Peruvian

Keyword ají amarillo, cheese, coconut milk, feta, gluten free, huancaina, Parmesan, pasta, pasta sauce, Peruvian cuisine, Peruvian food, rigatoni

Servings 2

Ingredients

300 g rigatoni with hemp or other pasta

Huancaina sauce

1 tsp ghee or extra virgin olive oil
1/4 red onion finely chopped
2 garlic cloves minced
2 tsp aji amarillo paste
150 g feta cheese
1/2 cup milk
salt and pepper to taste

To serve

chopped parsley
grated Parmesan
optional protein such as lomo saltado, Peruvian osso buco, steak or roast beef
salad

Instructions

Heat ghee or oil in a pan to medium-low heat. Add onion and cook until soft (10-15 minutes), stirring often.
Add garlic and aji amarillo paste, cook for another 5 minutes.
Cook pasta according to package instructions.
Place onion mixture in a food processor or blender with cheese and milk. Blend to desired consistency (I like mine a little chunky) and season to taste.
Drain pasta, toss with sauce and serve with chopped parsley, Parmesan, optional protein and salad.