Creamy Rigatoni and gremolata

Name: Creamy Rigatoni and gremolata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g rigatoni pasta; 1 tbsp (15 ml) olive oil; 1 small onion, finely chopped (about 60 g); 1 clove garlic, finely chopped (about 5 g); 200 g canned crushed tomatoes or passata; 60 ml single cream or cooking cream; 20 g unsalted butter; 2 g fine sea salt, plus more for pasta water; 1 g freshly ground black pepper; 20 g grated hard cheese (such as Parmigiano Reggiano or Grana Padano) for the sauce; 30 g whole almonds, roughly chopped; 10 g fresh flat-leaf parsley, roughly chopped; 10 g additional grated hard cheese for topping

Rigatoni in a creamy tomato sauce, topped with chopped toasted almonds, fresh herbs, and grated cheese.

35 Min

Medium

180 g rigatoni pasta

1 tbsp (15 ml) olive oil

1 small onion, finely chopped (about 60 g)

1 clove garlic, finely chopped (about 5 g)

200 g canned crushed tomatoes or passata

60 ml single cream or cooking cream

20 g unsalted butter

2 g fine sea salt, plus more for pasta water

1 g freshly ground black pepper

20 g grated hard cheese (such as Parmigiano Reggiano or Grana Padano) for the sauce

30 g whole almonds, roughly chopped

10 g fresh flat-leaf parsley, roughly chopped

10 g additional grated hard cheese for topping

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