Cook and Scale
Creamy Tomato & Basil Rigatoni
4 servings · 30 min total
Silky tomato-cream sauce clinging to al dente pasta, finished with fresh basil and a whisper of chilli. Weeknight comfort in half an hour.
Ingredients
- 400 g penne
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 2 tbsp tomato paste
- 7 dl passata
- 1½ dl heavy cream
- 50 g Parmesan, grated
- 3 tbsp fresh basil, torn
- 1 tsp salt
- black pepper to taste
- 1 pinch chilli flakes
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil the pasta al dente — Bring a large pot of salted water to the boil and cook the penne for 10 minutes until al dente. Drain, reserving a cup of the pasta water.
- 2.
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.
- 3.
Simmer the tomato sauce — Pour in the passata, season with salt, and simmer for 10 minutes. Stir in the cream and Parmesan until glossy.
- 4.
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.