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Prep
2m
Cook
13m
Total
15m
Prep
2m
Cook
13m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining, just in case.
For
2
M
I
200
g
Rigatoni, any pasta shape works
2
tbsp
Olive oil
1
Shallot, finely chopped
Per Serving
Calories
510kcal
Fat
20g
Saturates
3g
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Conor K
a month ago
:)
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S
Sandra M
a year ago
Spicy goodness! Definitely making this again. The sauce would make an excellent sandwich spread too.
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Dan & Jess
a year ago
Ooh that's such a good idea!
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R
Ruth S
a year ago
Made this tonight - but used spring onion and added mushrooms and wilted Cavelo Nero. I also added a quarter teaspoon of stevia - which always balances sauces like this for me. It tasted divine - would never have thought to use vodka!
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Dan & Jess
a year ago
Awesome, so glad you liked it! Big fan of those additions - we always end up adding veg after because it doesn't look as good in the shoots 😅
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J
Jennifer D
a year ago
Yummy, even with red capsicum paste (I can't eat tomatoes 😕)
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Dan & Jess
a year ago
Ohhh, not heard of that before, but it's great that there's something you can use as an alternative!
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R
Rebekah L
a year ago
Tasty and easy to make.
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