CHRIS COSENTINO RECIPES RECIPES

Steps:

• In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
• In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
• In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

Steps:

• Bring 2 large pots of generously salted water to a boil. Fill a large bowl with ice water. Add the kale to one of the pots and cook for 1 minute, until bright green and just tender. Drain and immediately transfer to the ice water. When cool, drain again. Transfer the kale to a work surface with some water clinging to the leaves and chop.
• Meanwhile, add the rigatoni to the other pot of boiling water. Cook until almost al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Transfer the kale to a blender. Add the garlic and pine nuts and pulse until coarsely chopped. Add the oil and process until smooth. Transfer the pesto to a large bowl and stir in the 1/2 cup of Pecorino and the lemon zest. Season to taste with the Aleppo pepper, salt and black pepper.
• Return the pasta to the pot. Add the pesto and cook over moderate heat, stirring constantly, for 2 minutes, adding some of the pasta water if it seems dry. Spoon the pasta into bowls, top with additional cheese and Aleppo pepper and serve.