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Add vegetable oil to a large pot or deep pan over medium heat.

Add the diced shallot and minced garlic to the pan. Cook, stirring occasionally, until the shallots are translucent and softened, about 3-4 minutes.

Pour in the passata.

Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Sprinkle in the dried oregano and chili powder.

Add 1/4 cup of fresh basil leaves to the sauce.

Stir all the ingredients in the pan until well combined.

Pour in the vegetable stock.

Increase the heat to high and bring the sauce to a rolling boil.

Once boiling, add the rigatoni pasta to the pan. Ensure the pasta is submerged in the liquid as much as possible.

Sprinkle a good pinch of salt over the pasta.

Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Add a splash more stock or water if the sauce becomes too thick.

Remove the pot from the heat. Add the two large spoonfuls of mascarpone cheese to the pasta.

Stir the pasta, sauce, and mascarpone until everything is thoroughly combined and the sauce becomes creamy and smooth.

Squeeze a touch of lemon juice into the pasta and stir.

Serve the pasta directly from the pot. Garnish each serving with grated Parmesan cheese, extra chili flakes, lemon zest, and fresh basil leaves.


Add vegetable oil to a large pot or deep pan over medium heat.

Add the diced shallot and minced garlic to the pan. Cook, stirring occasionally, until the shallots are translucent and softened, about 3-4 minutes.

Pour in the passata.

Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Sprinkle in the dried oregano and chili powder.

Add 1/4 cup of fresh basil leaves to the sauce.

Stir all the ingredients in the pan until well combined.

Pour in the vegetable stock.

Increase the heat to high and bring the sauce to a rolling boil.

Once boiling, add the rigatoni pasta to the pan. Ensure the pasta is submerged in the liquid as much as possible.

Sprinkle a good pinch of salt over the pasta.

Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Add a splash more stock or water if the sauce becomes too thick.

Remove the pot from the heat. Add the two large spoonfuls of mascarpone cheese to the pasta.

Stir the pasta, sauce, and mascarpone until everything is thoroughly combined and the sauce becomes creamy and smooth.

Squeeze a touch of lemon juice into the pasta and stir.

Serve the pasta directly from the pot. Garnish each serving with grated Parmesan cheese, extra chili flakes, lemon zest, and fresh basil leaves.
