Takeout Theory20 min · Easy
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Get the recipe The first favourite
Sun-dried tomatoes. Serious comfort.
Marry Me Pasta
Sun-dried tomatoes. Serious comfort. Rigatoni in a silky sun-dried tomato cream sauce with garlic, parmesan and fresh basil. A cosy dinner that comes together while the pasta cooks.
25 minApprox. time
EasyEffort
3 servingsServes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
For the pasta
As needed
Contains wheat and milk. Check stock and sun-dried tomato labels for additional allergens.
Let’s cook
Make it tonight.
Boil
Cook rigatoni in a large pan of boiling water according to packet directions until al dente. Reserve a mug of cooking water before draining. Start the sauce while it cooks.Build the flavour
Heat olive oil in a large frying pan over medium-low heat. Add garlic and sun-dried tomatoes; stir for 1 minute. Stir in tomato purée, oregano and chilli flakes and cook for another minute without burning the garlic.Make it creamy
Pour in the stock and stir to loosen the tomato purée. Stir in the cream and gently simmer for 3–4 minutes until slightly thickened. Keep the heat gentle rather than boiling hard.Toss and finish
Turn off the heat. Stir in parmesan and black pepper, then add drained rigatoni and toss. Add reserved pasta water a tablespoon at a time until the sauce coats the pasta loosely. Fold in basil. Taste before adding salt and serve immediately.
Make it yours.
Change the shape
Use penne or fusilli instead of rigatoni. Follow the packet cooking time.
Make it vegetarian
Use a vegetarian hard cheese in place of parmesan and check your stock ingredients.
Keep it silky
Add cheese off the heat. Loosen with a little pasta water and serve straight away.
Equipment
Large saucepan, colander, large frying pan, spatula and fine grater..
A note on the nutrition
The recipe, in pictures.
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