Spicy Carrot Rigatoni | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 1 lb. bunch carrots with tops (about 6 medium carrots peeled, cut into pieces, tops reserved)
• 4 cloves of garlic (peeled)
• 1/2 cup grated pecorino romano cheese (plus more for serving)
• 1/2 cup olive oil
• 1/4 cup water
• 1 Tbsp toasted pine nuts
• 3-4 Calabrian chilis (depending how spicy you like it)
• Kosher salt and pepper (to taste)
• 1 lb. rigatoni
• Ricotta (for serving, if desired)
• 1/4 cup finely chopped reserved carrot tops
• 1/4 cup finely chopped fresh parsley
• 1/4 cup olive oil
• 1 Tbsp capers (chopped)
• Zest of 1 lemon
• Juice of 1/2 a lemon