@official_krubapp
30min
0.0/5
Ce plat de rigatoni crémeux et épicé est le parfait équilibre entre piquant et gourmandise. Une sauce veloutée à base de concentré de tomate, de crème et de flocons de piment enrobe parfaitement les pâtes. Le tout est surmonté de mozzarella fraîche pour un contraste délicieusement crémeux, faisant de ce plat un choix idéal pour le déjeuner ou le dîner. Un incontournable pour les amateurs de pâtes!
9
Portions
1
100
g
Mozzarella
200
g
Rigatoni Pasta
1
tbsp
Olive Oil
2
tbsp
Tomato Paste
120
ml
Heavy Cream
tsp
Red Pepper Flakes
1
tbsp
Fresh Parsley
30
g
Parmesan Cheese
2
Garlic Cloves
10min
Bring a pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining.
1min
Heat the olive oil in a large pan over medium heat. Mince the garlic and sauté until fragrant, about 1 minute.
3min
Add the tomato paste to the pan and cook for 2 minutes, stirring constantly, until it darkens in color. Pour in the heavy cream and add the red pepper flakes, stirring until well combined.
5min
Add the drained pasta to the pan with the sauce. Gradually mix in the reserved pasta water to loosen the sauce and coat the pasta evenly. Stir in grated Parmesan cheese and mix well.
Plate the pasta and top it with torn pieces of fresh mozzarella. Garnish with chopped parsley and freshly cracked black pepper. Serve immediately and enjoy!