Sweet And Cheesy Heirloom Tomato Pasta
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
54
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
450 g
Rigatoni Pasta (box)2 tbsps
Extra-Virgin Olive Oil3 large
Tomatoes (heirloom, stemmed)1 cup
Broccoli (chopped)170 g
Tomato Paste (can)1 tsp
White Sugar2 tsps
Italian Seasoning1 tsp
Red Pepper Flake1 cup
Grated Parmesan Cheese1 cup
Crumbled Feta CheeseDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes
3
Drain
4
Heat olive oil in a large pot over medium-high heat
5
Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes
6
Squeeze tomatoes into the pot
7
Add sweet pepper, broccoli, and baby bella mushrooms
8
Simmer until flavors combine, about 5 minutes
9
Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot
10
Reduce heat to medium-low; cook until broccoli is tender
11
Add chicken strips; simmer sauce for 20 minutes
12
Stir rigatoni into sauce
13
Mix in Parmesan cheese, mozzarella cheese, and feta cheese