Name: Creamy Tomato Rigatoni
Yield: 4
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; ¼ cup grated Parmesan cheese; 2 tbsp chilli flakes; 23 sprigs basil

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