Pasta:
-180g of 00 flour
-2 eggs
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Method: Combine eggs with 00 flour, knead for 5 minutes, roll, fold & cut (leave covered to rest for 30 minutes)
Cook pasta in salted, boiling water 2-3 minutes until al dente.
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Sauce:
8 Garlic Cloves minced
3 cups Cherry Tomatoes halved4 tablespoon Olive Oil
1 cup Dry White Wine
1 teaspoon White Sugar
1 teaspoon Chili Flakes
2 tablespoon Tomato Paste
2 cups Heavy Cream or the Alt milk (1:1 swap)
1 tablespoon Flour
½ cup Chopped Parsley
8 oz Rigatoni Pasta cooked al dente
1 teaspoon Smoked Paprika
Method:
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1. Mince the garlic and halve the cherry tomatoes.
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2. Heat 4 tbsp olive oil over medium heat. Add garlic and ½ tsp salt; cook until golden, about 5 minutes.
3. Add 3 cups cherry tomatoes and ½ tsp salt. Sauté 10-15 minutes until soft and juicy.
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4. Stir in 1 cup dry white wine; simmer 5 minutes.
Add 1 tsp chili flakes and 2 tbsp tomato paste.
5. Pour in 2 cups heavy cream. Mix 1 tbsp flour with 2 tbsp water, then stir into sauce to thicken. Cook 5-10 minutes.
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6. Add ½ cup parsley, 1 tsp smoked paprika, 1 tsp garlic powder, and salt and pepper. Toss with al dente rigatoni.
7.Simmer 5 minutes, then cover and rest 5 minutes.
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