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Creamy Tomato Rigatoni

Prep Time 10 mins Cook Time 15 mins

Servings: 2


  • 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:

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