Creamy Tomato Rigatoni

Prep Time 10 mins Cook Time 15 mins

Servings: 2

Ingredients

• 6 oz Rigatoni Pasta

• 5 oz Auricchio Crema Quattro Formaggi 

• 4 oz Pomi Chopped Tomatoes 

• 1/2 Medium onion
• Sea Salt 

• Pinch of sweet paprika
• 1 Tbsp chopped chives
• Extra Virgin Olive Oil 

1. In a large saucepan, boil water for the pasta, add salt and cook according to package directions until al dente.
2. Meanwhile, heat a pan with a good drizzle of extra virgin olive oil and brown the chopped onion. Add the tomatoes, mix and let it cook for a few minutes.
3. Add the Crema Quattro Formaggi, mix by adding the salt, a pinch of sweet paprika, the chives and a little pasta cooking water for creaminess.
4. Add the pasta to the sauce by removing it directly from the cooking water and stir for a few moments on the heat.
5. Serve while still hot and creamy with a generous sprinkling of grated pecorino or parmesan on top. Buon Appetito!

Recipe Notes:

Rossella in Padella