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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 caramelizes them for added depth. Enjoy!

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
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


1 box

Crushed Tomatoes

Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories727 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate99 g
Sugar20 g
Dietary Fiber5 g
Protein30 g
Cholesterol52 mg
Sodium853 mg
Large Pot
Garlic Press
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Paper Towel
Baking Sheet

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.

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, amount of water and salt for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, add rigatoni to boiling water. Cook until tender, 10-12 min. When rigatoni is tender, reserve 1/4 cup water (dbl for 4 ppl), then drain. Meanwhile, peel, then mince or grate garlic. Pick basil leaves and reserve stems.


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 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring occasionally, until sauce is slightly reduced, 7-8 min.


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


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


When sauce is slightly reduced, remove pan from heat. Using a fork, remove basil stems from sauce. Stir in rigatoni, reserved pasta water, sour cream and Parmesan. Season with pepper. When cherry tomatoes have finished roasting and have burst, 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 pan. Tear over bocconcini and season with salt. Tear over remaining basil leaves, then drizzle over basil oil.