A rich and creamy tomato rigatoni with Parmesan and Chilli Press EVOO for a beautifully warming, spicy finish.
PREP
10 mins
COOK
25 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
400 g rigatoni
3 tbsp Full Fruit Chilli Press EVOO, plus extra to finish
1 small brown onion, finely diced
2 garlic cloves, finely chopped
2 tbsp tomato paste
400 g canned crushed tomatoes
60 ml vodka
150 ml thickened cream
60 g Parmesan, finely grated
½ tsp sea salt
Freshly cracked black pepper
Fresh basil, to serve
Extra Parmesan, to serve
Method
1. Cook the pasta
Bring a large pot of salted water to the boil. Cook the rigatoni according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Cook the aromatics
Heat 2 tbsp Chilli Press EVOO in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for another minute.
3. Build the sauce
Add the tomato paste and cook for 2 minutes, stirring regularly. Pour in the vodka and simmer for 2–3 minutes. Add the crushed tomatoes and simmer gently for 8–10 minutes.
4. Make it creamy
Reduce the heat and stir through the cream and Parmesan until the sauce is smooth. Season with sea salt and freshly cracked black pepper.
5. Combine
Add the drained rigatoni and a splash of reserved pasta water. Toss until the pasta is generously coated in the creamy tomato sauce.
6. Finish & serve
Remove from the heat and finish with the remaining Chilli Press EVOO. Serve with fresh basil, extra Parmesan and freshly cracked black pepper.
THE OIL WE USED
Full Fruit Chilli Press EVOO
Bold, vibrant and naturally spicy, our Full Fruit Chilli Press EVOO brings a warming chilli kick to this rich and creamy tomato pasta.
