Sun-Dried Tomato Rigatoni
Immensely delicious and incredibly easy to make, this recipe is ready in 15 minutes. Bright sun-dried tomatoes simmered in a creamy tomato sauce jazzed up with salty pecorino for a perfect weeknight crowd-pleaser.
Ingredients
- 9 ounces rigatoni
- 2 tbsp olive oil
- 4 garlic cloves grated
- 3 tbsp double concentrated tomato paste
- 1 tsp salt black pepper, sweet paprika, dried thyme
- 1 cup half-and-half or heavy cream
- ½ cup grated pecorino
- 3 ounces sun-dried tomatoes drained
- 2 tbsp chopped basil leaves
- crushed red pepper flakes for serving
Instructions
- Bring a large pot of generously salted water to a boil, add rigatoni and cook until al dente. Drain, reserving ½ cup cooking water.
- Get your prep done before you start to cook: finely grate the garlic cloves, chop the basil leaves and sun-dried tomatoes.
- Heat a large skillet over low heat. Add oil and garlic, sweat for 1 minute or until fragrant. Add tomato paste and cook for 2 minutes, stir frequently. Stir in salt, pepper, paprika and thyme. Add cream and stir until completely combined. Stir in pecorino and bring to a simmer.
- Add sun-dried tomatoes and cooked rigatoni. Toss for 1 minute to blend the flavors. Add basil leaves and ¼ cup cooking water. Stir until glossy. Taste and adjust salt. Add more cooking water, if needed.
- Sprinkle with freshly ground black pepper and red pepper flakes. Serve with a side salad. Enjoy!
Video
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Nutrition
Serving: 1gCalories: 358kcalCarbohydrates: 60gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 609mgPotassium: 884mgFiber: 5gSugar: 10gVitamin A: 186IUVitamin C: 9mgCalcium: 43mgIron: 3mg
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