Creamy Tomato Rigatoni

Yields4 Servings
 2 tbsp olive oil
 1 onion, diced
 2 cloves garlic, crushed
 250 g chicken breast, sliced
 400 g button mushrooms, halved
 1 red capsicum, 2cm diced or 4 cheeks roasted capsicum, sliced
 500 g passata or pasta sauce of your choice
 200 ml thickened cream
 400 g rigatoni
To serve
 ¼ cup grated Parmesan cheese
 2 tbsp chilli flakes
 23 sprigs basil
1

Place oil in a large frying pan over medium heat. Add the onions and garlic and cook, stirring for 2-3 minutes.

2

Add chicken to the pan. Cook, stirring occasionally until the chicken is lightly browned on the outside before adding the mushrooms and capsicum to the pan. Cook, for a further 2-3 minutes.

3

Add the passata or pasta sauce to the pan. Bring to the boil then reduce heat to low and simmer for 5-7 minutes. Add the cream. Stir to combine and continue to simmer on low heat for a further 5 minutes.

4

In the meantime, bring a large pot of salted water to the boil and cook the rigatoni for 12-15 minutes or until al dente.

5

Use a slotted spoon to transfer the cooked rigatoni from the pot of boiling water to the creamy tomato sauce. Stir to combine.

6

Serve the creamy tomato rigatoni with parmesan cheese, chilli flakes and basil leaves.

Ingredients

 2 tbsp olive oil
 1 onion, diced
 2 cloves garlic, crushed
 250 g chicken breast, sliced
 400 g button mushrooms, halved
 1 red capsicum, 2cm diced or 4 cheeks roasted capsicum, sliced
 500 g passata or pasta sauce of your choice
 200 ml thickened cream
 400 g rigatoni
To serve
 ¼ cup grated Parmesan cheese
 2 tbsp chilli flakes
 23 sprigs basil

Directions

1

Place oil in a large frying pan over medium heat. Add the onions and garlic and cook, stirring for 2-3 minutes.

2

Add chicken to the pan. Cook, stirring occasionally until the chicken is lightly browned on the outside before adding the mushrooms and capsicum to the pan. Cook, for a further 2-3 minutes.

3

Add the passata or pasta sauce to the pan. Bring to the boil then reduce heat to low and simmer for 5-7 minutes. Add the cream. Stir to combine and continue to simmer on low heat for a further 5 minutes.

4

In the meantime, bring a large pot of salted water to the boil and cook the rigatoni for 12-15 minutes or until al dente.

5

Use a slotted spoon to transfer the cooked rigatoni from the pot of boiling water to the creamy tomato sauce. Stir to combine.

6

Serve the creamy tomato rigatoni with parmesan cheese, chilli flakes and basil leaves.

Notes

Creamy Tomato Rigatoni

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