@official_krubapp
30min
0.0/5
Questa rigatoni cremosa e piccante è il perfetto equilibrio tra sapore intenso e piacere. Una salsa vellutata a base di concentrato di pomodoro, panna e un tocco di peperoncino ricopre la pasta alla perfezione. Il piatto è completato con mozzarella fresca per un contrasto deliziosamente cremoso, rendendolo un pasto soddisfacente per pranzo o cena. Un must per gli amanti della pasta!
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!