Chili Oil Rosé Rigatoni
The Lowdown:
The pasta you never knew you needed - chili oil rosé rigatoni 🔥
Comes together in just 20 mins with just a few simple ingredients from your pantry! Works equally well as a quick weeknight dinner for two or a pasta addition to your cozy weekend dinner with friends ✌🏻
Save this recipe for later and follow for more delicious ideas!
Ingredients
5 cloves garlic, minced
1 handful Italian parsley
2 tbsp tomato paste
½ tsp chicken stock concentrate
¼ cup water
¾ cup thickened cream or cooking cream
1 tbsp chili oil/chilli crisp
1 handful Italian parsley
2 tbsp tomato paste
½ tsp chicken stock concentrate
¼ cup water
¾ cup thickened cream or cooking cream
1 tbsp chili oil/chilli crisp
1 tbsp unsalted butter
¼ cup grated parmigiano-reggiano cheese
Steps:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta
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Add butter, minced garlic and sauté until fragrant
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Stir in the tomato paste and Chiu chow chili oil. Cook for about 1-2 minutes, allowing the flavours to meld together.
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Pour in the thickened cream and chicken stock concentrate, stirring constantly.
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Add cheese and let the sauce simmer, until slightly thickened.
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Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Gradually add reserved pasta water as needed to reach your desired consistency.
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Stir in the chopped Italian parsley. Season with salt and pepper to taste.
- Once you reach this stage, dish out and enjoy immediately! (because pasta waits for no man).
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