Creamy silky tomato Rigatoni with crushed red pepper, oregano and sweet smoked paprika. This dish is comforting and creamy with the heavy cream giving the tomato sauce a lusciously rich sweet texture and the spices and red pepper adding a spicy flavourful kick.
Creamy silky tomato Rigatoni with crushed red pepper, oregano and sweet smoked paprika. This dish is comforting and creamy with the heavy cream giving the tomato sauce a lusciously rich sweet texture and the spices and red pepper adding a spicy flavourful kick.
Yields4 Servings Prep Time5 minsCook Time30 minsTotal Time35 mins
2 tbsp olive oil 1 large yellow onion 1 tbsp butter 1 tsp crushed red pepper, 1 x 400g can crushed tomatoes ¾ cup heavy cream 1 tsp oregano ½ tsp smoked sweet paprika 1 tsp salt parmesan cheese, grated fresh parsley, finely chopped fresh 400 g Rigatoni pasta
11. Heat a saucepan over medium heat and place the olive oil in the pan. Add the diced onion to the pan and sauté until softened and golden , about 10 minutes
2. Add in the butter and teaspoon of diced red pepper, cook on low heat for a further 5 minutes. Add in the can of crushed tomatoes and bring to a boil then lower the heat. Stir in the smoked sweet paprika, oregano and teaspoon salt. Cook on low heat for 10 minutes.
3. Meanwhile cook the Rigatoni according to the packets instructions in salted water, drain and set aside.
3. Pour in the heavy cream to your sauce and simmer a further 5 minutes. Add the Rigatoni to your sauce and serve with freshly chopped parsley and parmesan cheese.
1. Heat a saucepan over medium heat and place the olive oil in the pan. Add the diced onion to the pan and sauté until softened and golden , about 10 minutes
2. Add in the butter and teaspoon of diced red pepper, cook on low heat for a further 5 minutes. Add in the can of crushed tomatoes and bring to a boil then lower the heat. Stir in the smoked sweet paprika, oregano and teaspoon salt. Cook on low heat for 10 minutes.
3. Meanwhile cook the Rigatoni according to the packets instructions in salted water, drain and set aside.
3. Pour in the heavy cream to your sauce and simmer a further 5 minutes. Add the Rigatoni to your sauce and serve with freshly chopped parsley and parmesan cheese.
Ingredients
Directions
1. Heat a saucepan over medium heat and place the olive oil in the pan. Add the diced onion to the pan and sauté until softened and golden , about 10 minutes
2. Add in the butter and teaspoon of diced red pepper, cook on low heat for a further 5 minutes. Add in the can of crushed tomatoes and bring to a boil then lower the heat. Stir in the smoked sweet paprika, oregano and teaspoon salt. Cook on low heat for 10 minutes.
3. Meanwhile cook the Rigatoni according to the packets instructions in salted water, drain and set aside.
3. Pour in the heavy cream to your sauce and simmer a further 5 minutes. Add the Rigatoni to your sauce and serve with freshly chopped parsley and parmesan cheese.