RECIPE TOMATO CREAM RIGATONI

{ Published by Nicky Fernando - On 2:13 AM - 0 comments }
10. Rigatoni
Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.
TOMATO CREAM RIGATONI
Ingredients :                         
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 x 400g 14oz can chopped tomatoes
  • ½ cup waterpinch of sugar optional
  • ½ cup whipping/heavy creamsalt & pepper to taste
  • 500 g 1lb rigatoni, cooked (reserve 1 cup of cooking water)
  • Parmesan and basil to serve
How to make 
Melt together the olive oil and butter and saute the onions until soft and translucent.Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.Pour ½ cup water into the tomato can and pour into the pot.Season with sugar, salt and pepper then allow to simmer for 5 minutes.
Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).Add the cooked rigatoni to the pasta and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.Serve topped with grated Parmesan and fresh basil leaves.