POLOKWANE – Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni.
In this recipe, What’s for Dinner says you can try them in a delicious roasted tomato sauce, served on decadent rigatoni.
Ingredients
– 400g rigatoni pasta
– 1.3kg ripe tomatoes
– olive oil, for drizzling
– 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
– 1 cup young pumpkin leaves, roughly chopped
Method
– Preheat the oven to 180 degrees Celsius.
– Place the tomatoes in a roasting tray, drizzle with olive oil and the KNORR Spaghetti Bolognaise Dry Cook In Sauce and roast for 20 minutes or until caramelised.
– In the meantime, bring a large pot of salted water to the boil.
– Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil.
– Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves.
– Simmer for 5 minutes.
– Toss the rigatoni pasta in the sauce and serve.
