Prep Time 10 mins Cook Time 15 mins
6 oz Rigatoni Pasta
5 oz Auricchio Crema Quattro Formaggi
4 oz Pomi Chopped Tomatoes
1/2 Medium onion
Pinch of sweet paprika
1 Tbsp chopped chives
Extra Virgin Olive Oil
In a large saucepan, boil water for the pasta, add salt and cook according to package directions until al dente.
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.
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.
Add the pasta to the sauce by removing it directly from the cooking water and stir for a few moments on the heat.
Serve while still hot and creamy with a generous sprinkling of grated pecorino or parmesan on top. Buon Appetito!