Spicy Rigatoni

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• 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 ½ 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.

  • ½ 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)
  • ½ cup parmesan cheese (50 g)
    (to taste)