Rigatoni Basil Rose by Afrim Pristine


Serves 4-6

  • 1 Package Rigatoni 500g
  • Salt and pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Shallot (Finely diced)
  • 2 Cloves Garlic (Minced)
  • 1/2 TBSP Fresh Rosemary (Fine chopped)*
  • 1/2 TBSP Fresh Thyme (Fine chopped)*
  • 1 TBSP Fresh hand torn basil*
  • 1/4 Cup Sherry cooking wine
  • 2 Cups Cherry tomatoes
  • 1 Can Muir Glen Fire Roasted Diced Tomatoes
  • 1 Cup 35% cream
  • 1/4 Cup Grated Parmigiano Reggiano

  • *Fresh can be substitutes for dried herbs


    1. Fill medium sized pot with water. Salt generously. Allow to boil.
    2. Add pasta when it reaches a rolling boil. Cooking for amount of time stated on package. 
    3. Remove and coat in olive oil to prevent sticking and set aside.
    4. In large frying pan heat olive oil over medium heat. Add finely diced shallots and sauté until golden brown.
    5. Add garlic and herbs.  Allow to cook until garlic also turns golden brown.
    6. Add cherry tomatoes. Increase temperature slightly, adding in sherry cooking wine and allowing it to reduce for approximately 2 minutes.
    7. Add in one can of Muir Glen Fire Roasted Diced Tomatoes. Reduce heat and allow to simmer for 15 minutes.
    8. Stir occasionally. Slowly add heavy cream. Stir until thoroughly mixed. Allow to simmer for 15 minutes until sauce thickens. Season with salt and pepper to taste. Remove from heat.
    9. Add cooked pasta to pan and stir thoroughly. For thicker sauce allow it to simmer in pan for an additional 5 minutes.
    10. Plate pasta and garnish generously with freshly grated parmigiano reggiano.