John Myers
Creamy Rigatoni
The perfect creamy rigatoni recipe with a picture and simple step-by-step instructions.
- 200 g Rigatoni or tortiglioni
- 3 tbsp Olive oil
- 20 g Butter
- 3 piece Garlic cloves
- 200 g Cherry tomatoes
- 50 ml Vegetable broth
- 150 ml Organic cream
- 1 piece Burrata or buffalo mozzarella or mozzarella
- Salt pepper
- Cook the pasta according to the instructions on the packet, drain and drain.
- Heat the oil and butter in a non-stick pan. Add the garlic and tomatoes and simmer for about 8-10 minutes. Deglaze with cream and vegetable stock.
- Mash the tomatoes with a spoon so that the juice of the tomatoes comes out. Season with salt and pepper and simmer for about 15 minutes.
- Add the noodles to the sauce and mix everything together well, distribute on plates. Pluck the cheese into pieces, spread over the pasta and serve.
- Mixed lettuce tastes good with it.
Tip:
- I cut another piece of Kabanossi into slices, seared it in a non-stick pan and served the noodles with it. If there are no children eating, the vegetable broth can also be replaced with white wine.
Facebook Comments