Serves
Makes 4 servings
Ingredients
- 12 ounces Rigatoni pasta
- 2 tablespoons olive oil
- 1 shallot, sliced
- 2 garlic cloves, sliced
- Pinch of chili flakes
- 16 ounces cherry tomatoes
- 4 ounces tomato paste
- ¼ dry vermouth
- ½ cup Parmesan Reggiano, grated
- 2 tablespoons Herbs de Provence
- ¼ cup cream
Procedure
Cook pasta to package directions and reserve ½ cup pasta water.
In a nonstick saucepan over medium/high heat, add the olive oil. Once the oil has warmed, add the shallots, garlic, and pinch of chili flakes.
Cook until softened, about 2 minutes. Add in the cherry tomatoes and cook until they burst. Press them down on the back of a wooden spoon.
Add in the tomato pasta and mix until combined. Add in dry vermouth, parmesan Reggiano, Herbs de Provence, and cream. Mix until well combined and bring to a simmer.
Add the pasta and pasta water into the sauce and mix. Serve with parmesan flakes and olive oil.
