RED PASTA

RED PASTA

Nonna never saw this one coming

Salsiccia, roasted cherry tomatoes, garlic, chili, tomato paste, balsamic, and a sneaky splash of fish sauce come together for a fiery, fruity and umami-loaded punch.

Takes 25-30 minutes start to finish.
Feeds 2 people.

Tastes best with garlic breadcrumb topping.

300 g rigatoni
2 fennel Salsiccia sausages (casing removed, chopped)
10 cherry tomatoes, halved
1 small onion, diced
2 garlic cloves, thinly sliced
1 red chili, sliced
2 tbsp tomato paste
¾ cup pasta water
2 tsp fish sauce (trust me)
1 tbsp balsamic vinegar
20 g butter
Pinch of cinnamon

Olive oil, salt, black pepper
Parsley, parmesan

  1. Cook rigatoni. Reserve pasta water. In the meantime:

  2. Crisp Salsiccia in dry pan. Set aside.

  3. Roast tomatoes cut-side-down (no oil), then add oil, onion, garlic, chili. Stir fry until just golden.

  4. Stir in tomato paste + cinnamon. Toast briefly.

  5. Add pasta water, fish sauce. Simmer.

  6. Return sausage, add balsamic, black pepper and salt to taste.

  7. Add pasta. Off heat, stir in butter + chopped parsley.

  8. Plate. Shower with parmesan and garlic crumbs like you mean it.

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