Recipe · Italian

Creamy tomato rigatoni

A comforting one-pan tomato rigatoni with a silky finish. Kid-friendly, budget-friendly, and on the table in under thirty minutes.

Ingredients

For 4 servings. Scale it to your household inside Feastide.

• 400g (14 oz) rigatoni
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (400g) chopped tomatoes
• 100ml (0.4 cup) cream or creme fraiche
• 50g (1.75 oz) parmesan, grated
• 1 handful basil
• Salt and pepper to taste

Method

1. Cook the rigatoni in well-salted water until just shy of al dente. Save a cup of pasta water, then drain.
2. While it cooks, soften the onion in olive oil for 6 to 7 minutes. Add the garlic and tomato paste and cook for 1 minute.
3. Stir in the chopped tomatoes and simmer for 10 minutes until thick. Season well.
4. Lower the heat, stir through the cream and most of the parmesan, then add the pasta with a splash of pasta water to loosen.
5. Toss until glossy, tear over the basil, and finish with the rest of the parmesan.

Nutrition, per serving

Notes

Stir in a couple of handfuls of spinach at the end for an easy vegetable, or use a plant cream to make it dairy-free.