Rigatoni with ‘No-Vodka Sauce’

配料

Dried rigatoni: 360 g

Olive oil: 2 tbsp

Garlic cloves: 2 (crushed)

Tomato purée : 80 g

Hot pepper flakes: 1/2-1 tsp (depending on how hot you like it)

Double (heavy) cream: 1 cup

Basil leaves: 1/2 bunch

Parmesan or pecorino cheese: to finish

步骤

Make the Sauce

Heat the olive oil in a large saucepan add the garlic and fry for a minute before adding the tomato purée and chilli flakes. Stir together and fry for 5–7 minutes until the tomato purée mixture darkens; it will start catching on the bottom of the pan but that’s what you want to capture all the flavour.Reduce the heat to low pour in the cream and mix well – I like to use a balloon whisk. Scatter over the basil leaves mix again and season to taste with sea salt and freshly ground black pepper. Leave to one side while you cook the pasta. minimal_rich_text

Cook the Pasta

Bring a large pan of water to the boil before adding salt then add the rigatoni and cook until al dente following the instructions on the packet. minimal_rich_text

Combine and Serve

Drain the pasta reserving a ladleful of the starchy cooking water then add the pasta to the sauce. Toss or swirl together until the pasta is well coated in the sauce adding some of the cooking water if you think it needs loosening a little.Check the seasoning before serving with a generous topping of Parmesan or pecorino. minimal_rich_text