Comfort
Pasta in Creamy Tomato Sauce
Halfway between a quick tomato pasta and an indulgent bake — a velvety, blush-pink sauce that coats every ridge of Cibo di Italia Penne Rigate. Forty minutes start to finish, and a guaranteed second-helping dinner.
Ingredients
- 400gCibo di Italia Penne Rigate
- 800gchopped tomatoes — two 400g tins
- 3tbspolive oil
- 30gbutter
- 1piecesmall onion — finely chopped
- 3piecesgarlic cloves — finely grated
- 1tbsptomato paste
- 1/2tspsmoked paprika
- 200mlcooking cream — around 18% fat
- 50gparmesan — grated, plus extra to serve
- 1piecesmall handful basil — leaves torn
- to tastesalt and black pepper
Method
Step 1.Warm the olive oil and butter in a deep pan over medium heat. Add the onion with a pinch of salt and cook 6 minutes until soft and sweet.
6 min
Step 2.Stir in the garlic, tomato paste and paprika; cook 2 minutes until the paste darkens.
2 min
Step 3.Pour in both tins of tomatoes. Half-fill one tin with water, swirl, add it too. Season generously and simmer for 15 minutes, stirring occasionally.
15 min
Step 4.Meanwhile, bring 4 litres of salted water (2 tbsp salt) to the boil. Drop in the penne and cook 9 minutes for al dente.
9 min
Step 5.Once the sauce has thickened, blitz with a stick blender for 10 seconds to smooth it out — leave it a touch rustic if you prefer.
0 min
Step 6.Stir the cream and most of the parmesan into the sauce. Heat gently — do not boil — until silky and pink.
1 min
Step 7.Scoop out a mug of pasta water, drain the penne, and tip into the sauce pan. Toss for 1 minute, loosening with pasta water as needed.
1 min
Step 8.Serve in warm bowls, finished with basil, the last of the parmesan and a grind of black pepper.
Goes well with
Pomegranate fizz — pomegranate juice, lime and sparkling water over ice.
Toasted ciabatta rubbed with garlic and drizzled with olive oil.
Tiramisu cups, or vanilla panna cotta with berry compote.
The pasta we used
Cibo di Italia Penne Rigate
500g · Cooks in 9–11 minutes · Serves ~5
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