One of my favorite pasta dishes, and a really simple one to make.
~5 serving (you know how much pasta you can eat 
).
- 400g rigatoni, or penne (or whatever pasta you want)
- 1 tbsp butter or olive oil
- 1 medium onion, diced (~1cm) or thinly sliced
- ~ 300g ripe saucing tomatoes (2 large)
- ~ 450g cherry tomatoes, halved
- ~ 80ml cream (or twice that amount of half-fat cream)
- dried chili to taste
- salt to taste
- black pepper
- 1/5 cup vodka (optional)
To serve:
- Plenty of chopped chives
- Grated Parmesan cheese, around 30g
-
A good wine for drinking
- Arrange the cherry tomatoes in a wide shallow pot or a wide pan, cut side up. Place over high heat and cook until blistered, but not charred. Set aside.
- Heat butter/oil and saute the onion until lightly golden (I do so in the same pot).
- Blend together the cooking tomatoes (not the blistered ones!) and the garlic. Add to the onion.
- Cook over low heat, uncovered for apx 15 minutes until thickened.
- Add the blistered tomatoes, the cream, vodka (if using) and chili flakes.
- Cook the pasta shy of al dente, drain but keep some of the water.
- Add to the sauce and cook, adding cooking water as needed, until al dente. This takes a few minutes.
- Add salt and pepper to taste.
- For serving, add plenty of chives and Parmesan .
Also great with soft boiled eggs and a crisp warm bread.
