Rigatoni with Red Peppers, Almonds, and Breadcrumbs

     When it's rainy and cold outside I want to stay in my house, wear soft and comfy clothes, and eat comfort food.  Yes, fall has arrived and brought with it the usual cooler temperatures and a few overcast and rainy days.  I've definitely been in the mood for some homey, comforting dishes.  This recipe really does say "comfort" to me.  I mean, what's better than a big bowl of pasta? (o.k., so we're not doing the low-carb thing right now.  Everything in moderation, I always say.)  Add a nice salad and you've got a great family meal.



Rigatoni with Red Peppers, Almonds, and Breadcrumbs
(Adapted from recipe in EveryDay Pasta by Giada DeLaurentiis) 

1 pound Rigatoni pasta
3 cups garlic-flavored croutons (I like to make my own)
1/4 cup slivered almonds, toasted
1 cup julienned roasted red peppers
3/4 cup grated Pecorino Romano cheese
1/2 cup chopped fresh basil
1/2-3/4 cup extra-virgin olive oil

       Bring a large pot of well salted water to a boil and add the Rigatoni.  Cook to al dente (tender, but still firm to the bite. . . check the package).  Drain the pasta and pour into a large serving bowl.
       Place the croutons and almonds in a food processor and pulse until finely chopped (like the texture of breadcrumbs).  Add to the hot pasta along with the peppers, cheese, and basil.  Mix to combine, then add 1/2 cup olive oil and mix thoroughly.  Add the other 1/4 cup if you want it moister.  Serve and enjoy !