Creamy Red Pesto Rigatoni
This Italian vegetarian pasta dish consists of rigatoni tossed in a creamy red pesto sauce. Onion and garlic form the aromatic base for a quick meal served in shallow bowls.
Ingredients
- 2 tbsp Vegetable Oil
- 500 g Rigatoni Pasta
- 300 ml Single Cream
- 3 tbsp Red Pesto
- 2 tbsp Garlic Paste
- 1/2 Onion · Chopped
- 1/2 tsp Salt
- 1 tsp Black Pepper
- Basil Leaves · Optional
Preparation
- 1
Boil the rigatoni pasta in a large pan on medium to high heat for 4 to 5 minutes or according to packet instructions.
- 2
Whilst the pasta is boiling, heat a frying pan over a medium heat and add the oil. Fry the onions for 1 to 2 minutes or until softened.
- 3
Add the garlic paste to the pan and stir for 30 seconds.
- 4
Add the red pesto into the frying pan and stir for 30 seconds. If the mixture starts to spit, lower the temperature.
- 5
Pour the single cream into the mixture and stir until the color begins to redden. Season with salt and pepper and mix until evenly distributed.
- 6
Simmer the sauce on a low heat whilst you drain the pasta. Add the cooked pasta into the pesto sauce and mix until coated. Finish with a sprinkling of basil leaves if desired and serve.
