Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Sweet Surprises
Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Puree the tomatoes using an immersion blender or food processor. Set aside.

In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.

Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.

Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.

Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Pasta with Mushrooms, Walnuts, Asparagus and Apples

Recipe courtesy of Katie Lee

Two-Ingredient Banana Pancakes

Recipe courtesy of Food Network

Cote de Boeuf for Two

Recipe courtesy of Angie Mar

Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce

Recipe courtesy of Sunny Anderson

Pantry Pasta

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Latest Stories