SPICY TOMATO BASIL RIGATONI Mar 18 Written By Eleanor Debel PrintSPICY TOMATO BASIL RIGATONI Yield 2-4Prep time15 MinCook time15 MinTotal time30 Min Ingredients 4 Roma tomatoes 4 Tbsp butter (preferably grass fed) 1 Jalapeno, seeded and minced 4 garlic cloves, peeled and minced 1 shallot, peeled and minced ½ cup fresh basil leaves, cut into very thin strips 1 tsp red pepper flakes 2 Tbsp tomato paste ¼ cup heavy cream ¼ cup grated parmesan cheese ¼ tsp smoked paprika ¼ tsp chili powder 1 Lb Rigatoni, cooked al dente according to package ½ cup reserved pasta water InstructionsScore the bottoms of the roma tomatoes with an X using a sharp knife, then place them onto a small sheet tray or pan and roast in the oven at 450 F for about 10-12 minutes, or until the peels have pulled back from the tomato flesh and able to be peeled, and the tomatoes are softened. While the tomatoes are roasting, heat a large saute pan over medium high heat. Add the butter and let melt until just beginning to foam. Add in the minced jalapeno, garlic and shallot and cook over medium high heat for about 2 minutes, until they are softened and slightly translucent. Reduce the heat to medium and add in the red pepper flakes, cook for another minute just to toast the pepper flakes. Add in half of the cut basil and cook about 30 seconds to 1 minute, just until fragrant. Add the tomato paste to the pan and stir, cooking until toasted for about 3 minutes. Turn the heat off and let sit while you blend the tomatoes. Peel the tomatoes after they come out of the oven (be sure to let them cool slightly so you don't burn your hands). Add the roasted tomatoes to a blender and blend into a smooth paste. Pour the blended tomatoes into the pan with the garlic, shallot, jalapeno mixture then return to medium heat. Salt the sauce to taste (about ½ tsp), bring to a light simmer then add in the heavy cream and stir, then the parmesan cheese and cook 1 more minute to bring everything together. Add the cooked pasta to the sauce along with ¼ cup of pasta water, then finish cooking the pasta (about 2-3 minutes) in the tomato sauce, adding more pasta water as needed to create a silky smooth tomato sauce. Remove from heat, season with the smoked paprika, chili powder and the rest of the basil. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastahealthy Eleanor Debel
SPICY TOMATO BASIL RIGATONI Mar 18 Written By Eleanor Debel PrintSPICY TOMATO BASIL RIGATONI Yield 2-4Prep time15 MinCook time15 MinTotal time30 Min Ingredients 4 Roma tomatoes 4 Tbsp butter (preferably grass fed) 1 Jalapeno, seeded and minced 4 garlic cloves, peeled and minced 1 shallot, peeled and minced ½ cup fresh basil leaves, cut into very thin strips 1 tsp red pepper flakes 2 Tbsp tomato paste ¼ cup heavy cream ¼ cup grated parmesan cheese ¼ tsp smoked paprika ¼ tsp chili powder 1 Lb Rigatoni, cooked al dente according to package ½ cup reserved pasta water InstructionsScore the bottoms of the roma tomatoes with an X using a sharp knife, then place them onto a small sheet tray or pan and roast in the oven at 450 F for about 10-12 minutes, or until the peels have pulled back from the tomato flesh and able to be peeled, and the tomatoes are softened. While the tomatoes are roasting, heat a large saute pan over medium high heat. Add the butter and let melt until just beginning to foam. Add in the minced jalapeno, garlic and shallot and cook over medium high heat for about 2 minutes, until they are softened and slightly translucent. Reduce the heat to medium and add in the red pepper flakes, cook for another minute just to toast the pepper flakes. Add in half of the cut basil and cook about 30 seconds to 1 minute, just until fragrant. Add the tomato paste to the pan and stir, cooking until toasted for about 3 minutes. Turn the heat off and let sit while you blend the tomatoes. Peel the tomatoes after they come out of the oven (be sure to let them cool slightly so you don't burn your hands). Add the roasted tomatoes to a blender and blend into a smooth paste. Pour the blended tomatoes into the pan with the garlic, shallot, jalapeno mixture then return to medium heat. Salt the sauce to taste (about ½ tsp), bring to a light simmer then add in the heavy cream and stir, then the parmesan cheese and cook 1 more minute to bring everything together. Add the cooked pasta to the sauce along with ¼ cup of pasta water, then finish cooking the pasta (about 2-3 minutes) in the tomato sauce, adding more pasta water as needed to create a silky smooth tomato sauce. Remove from heat, season with the smoked paprika, chili powder and the rest of the basil. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastahealthy Eleanor Debel
