Rigatoni in a Blush Tomato Sauce

Rigatoni in a Blush Tomato Sauce

with Basil Oil and Torn Bocconcini

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A rich and sumptuous pasta dish, this recipe owes its depth of flavour to the balsamic vinegar and tomatoes. The balsamic vinegar adds a savoury element and broiling the tomatoes brings out natural sugars which caramelize them for added depth. Enjoy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g



6 g


56 g

Red Onion, chopped

7 g


227 g

Cherry Tomatoes

2 tbsp

Balsamic Vinegar


1 unit

Vegetable Broth Concentrate

6 tbsp

Sour Cream


100 g

Bocconcini Cheese


¼ cup

Parmesan Cheese, shredded


370 mL

Crushed Tomatoes

Not included in your delivery

3 tbsp


2 g

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber6 g
Protein21 g
Cholesterol80 mg
Sodium680 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil tomatoes). Start prepping when the oven comes up to temperature! In Step 3, 'blanching' cooks the basil quickly in boiling water and keeps both it's flavour and vibrant colour. Add 12 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, add rigatoni. Cook, stirring occasionally, until tender, 10-12 min. When rigatoni is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Meanwhile, pick basil leaves and reserve stems. Peel, then mince or grate garlic.


Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until onions soften, 4-5 min. Add crushed tomatoes, broth concentrate(s), reserved basil stems and half the vinegar. Cook, stirring occasionally, until slightly reduced, 7-8 min.


Meanwhile, combine half the basil leaves and 2 tbsp boiling water (dbl for 4 ppl) in a small bowl. (TIP: Use boiling pasta water!) Drain basil leaves and gently pat dry with paper towels. Wipe the bowl clean. Thinly slice blanched basil leaves. Stir together blanched leaves and 1 tbsp oil (dbl for 4 ppl) in the same small bowl. Set aside.


Toss tomatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet . Season with salt and pepper. Broil, in middle of oven, until burst, 5-6 min.


When sauce is slightly thickened, remove pan from heat. Remove basil stems. Stir in rigatoni, reserved pasta water, sour cream and Parmesan. Season with pepper. When tomatoes are done, remove baking sheet from oven. On the same baking sheet, toss tomatoes with remaining vinegar.


Divide pasta and sauce between bowls. Top with balsamic-tomatoes and any remaining juices from the sheet. Tear over bocconcini and season with salt. Tear over remaining basil leaves, then drizzle over basil oil.