Creamy Tomato & Basil Rigatoni

Method

1. 1
   • rigatoni 400 g

   Boil the pasta al dente — Bring a large pot of salted water to the boil and cook the rigatoni for 10 minutes until al dente. Drain, reserving a cup of the pasta water.

   ⏱10 min
2. 2
   • olive oil 2 tbsp
   • onion 1
   • garlic 3
   • tomato paste 2 tbsp

   Soften the onion and garlic — Meanwhile, heat the olive oil in a large pan and soften the onion for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.

   ⏱5 min
3. 3
   • passata 7 dl
   • heavy cream 1½ dl
   • Parmesan 50 g
   • salt 1 tsp

   Simmer the tomato sauce — Pour in the passata, season with salt, and simmer for 10 minutes. Stir in the cream and Parmesan until glossy.

   ⏱10 min
4. 4
   • fresh basil 3 tbsp
   • black pepper to taste
   • chilli flakes 1 pinch

   Toss pasta with the sauce — Toss the drained pasta through the sauce, loosening with a splash of pasta water if needed. Finish with torn basil, black pepper, and a pinch of chilli flakes.