Spicy Rigatoni

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Rinse the tomatoes thoroughly and chop into halves.
  • 24 oz cherry tomatoes, halved (680 g)
    (recommend sugar bomb)
• Step 2
  Cut onion into quarters and smash the garlic cloves.
  • 1 yellow onion, quartered (150 g)
  • 3 clove garlic, smashed (9 g)
• Step 3
  Heat pan on low and coat with oil once heated.
• Step 4
  Add in garlic cloves and onion quarters with the flat part facing down.
  • 3 clove garlic, smashed (9 g)
  • 1 yellow onion, quartered (150 g)
• Step 5
  Add in tomatoes when bottom of onions are browned.
  • 24 oz cherry tomatoes, halved (680 g)
    (recommend sugar bomb)
• Step 6
  Add salt, pepper and calabrian chilli peppers. Mix and let reduce.
  • 1 1/2 tsp salt (8 g)
    (to taste)
  • 1 tsp black pepper (2 g)
    (to taste)
  • 2 tbsp calabrian peppers, chopped (30 g)
• Step 7
  Add everything from the pan and the fresh basil to blender and blend well.
  • 1 basil, fresh, roughly chopped (30 g)
• Step 8
  Strain the sauce back into a pan using a strainer and spoon.
• Step 9
  Add some grated parmesan to the strained sauce along with some fish sauce and butter.
  • 1/2 cup parmesan cheese (50 g)
    (to taste)
  • 1 tsp fish sauce (6 g)
    (optional)
  • 1 tbsp butter (14 g)
• Step 10
  Cook pasta until al dente.
  • 375 g pasta (375 g)
• Step 11
  Add pasta to strained sauce.
  • 375 g pasta (375 g)
• Step 12
  Mix on low heat until the sauce sticks to the pasta.
• Step 13
  Top with basil and more parmesan cheese and enjoy!
  • 1 basil, fresh, roughly chopped (30 g)
  • 1/2 cup parmesan cheese (50 g)
    (to taste)

Per serving