Anchovy Caesar Salad Pasta


    15 minutes min


    20 minutes min




  • 5 Season Flat Anchovies in Olive Oil (2 oz.), plus more for serving
  • 12 oz rigatoni pasta
  • 4 garlic cloves, minced
  • ¼ cup butter
  • 2 cups heavy cream
  • 1 cup freshly grated parmesan
  • 2 tsp Worcestershire sauce
  • ¼ cup freshly shaved parmesan
  • 2 cups kale or romaine leaves, chopped


  • Cook pasta to the directions on the box and drain and set aside.
  • In a sauté pan over medium heat melt butter and add 5 anchovies. Stir until they begin to break up, then add garlic and allow to cook for about 1 to 2 minutes.  Add heavy cream and Worchester sauce. Continue to cook 2 minutes or until bubbling and slightly thick. Stir in 1 cup grated parmesan cheese and take off heat to cool.
  • When sauce is cool toss with kale and pasta.
  • Add shaved parmesan on top.
  • Top with whole anchovy filets, freshly ground pepper and serve.