Creamy Tomato & Mozzarella Pasta
A rich and comforting pasta dish with creamy tomato sauce and melted mozzarella, finished with fresh basil.
Equipment
Ingredients
Main Ingredients
olive oil (room_temperature)
15 ml
garlic (peeled, minced)
3 clove
shallot (peeled, minced)
1 piece
tomato paste (room_temperature)
30 g
salt (fine)
3 g
black pepper (ground)
2 g
pili-pili chili (ground)
1 g
parsley (dried)
2 g
double cream (cold)
100 ml
rigatoni pasta (dry)
200 g
mozzarella (shredded)
100 g
basil (fresh)
5 leaf
Instructions
Brown garlic and shallots
Heat olive oil in a pan and brown the minced garlic and shallot until fragrant and lightly golden.
Add tomato paste and spices
Add tomato paste, salt, pepper, pili-pili and parsley. Stir to combine and cook briefly.
Create the creamy sauce
Add a splash of pasta cooking water and double cream. Stir to form a smooth creamy sauce.
Cook the pasta
Cook rigatoni in salted boiling water according to package instructions until al dente. Reserve some cooking water before draining.
Combine pasta with sauce
Add the cooked pasta to the creamy tomato sauce and toss to coat evenly.
Add mozzarella
Add shredded mozzarella and stir gently until it melts into the sauce creating a creamy texture.
Serve
Transfer to serving plates and garnish with fresh basil leaves.
Storage
Best eaten fresh. Sauce may thicken when stored; add a splash of milk or cream when reheating.
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