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Ingredients for 6 people

  • 1 box Barilla® Collezione Rigatoni
  • 8 heirloom tomatoes
  • 4 ounces fresh basil
  • 2 ounces Garlic
  • 1 pint of cream
  • 1 cup grated Parmigiano-Reggiano cheese
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  • Bring a large pot of water, seasoned with salt, to a boil
  • Reduce cream over medium heat until reduced by half, add parmigiana and whisk until smooth. Set aside
  • Cut tomatoes into quarters, then use a knife to separate the out part of the tomato with the inner meat of the tomato, so you are left with one seedless petal of tomatoes, and the seeds and pull, separate and reserve
  • Take all tomato pulp run through juicer, saving both the juice and the reserve pulp, separately
  • Take the pulp reserve and cook in a pan over medium heat in 4 oz of olive oil, and chopped garlic until half the liquid has evaporated, add 2 more oz of olive oil and basil. Remove from heat and puree in blender
  • Cook rigatoni halfway through in boiling water, about 5 minutes. While pasta is cooking, place tomato juice in another pot and bring to boil
  • Drain and remove rigatoni from pot when halfway cooked and add to the tomato water to finish cooking. Place in pulp puree to finish
  • Plate and garnish on top with parmigiana cream, and fresh basil leaves
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