PASTA ALLA DAHDAS

Ingredients (serves 2)

200g rigatoni

2 tablespoons DAHDAS paste

2 tablespoons tomato purée

150 mls double cream

1 tablespoons salt, for the pasta water and to season

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1. Bring a large pan of water to a rolling boil and add 1 tablespoons salt, for the pasta water and to season. Add 200 grams rigatoni and cook until al dente.

 

2. While the pasta cooks, warm a wide frying pan over a medium heat. Add 2 tablespoons tomato purée and stir for 1-1.5 mins until it darkens slightly and smells sweet.

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3. Stir in 2 tablespoons DAHDAS taste paste and cook for 1 minute, so it releases its flavour into the purée.

 

4. Pour in 150 mls double cream, stir until smooth and evenly coloured, then simmer gently for 2-2.5 minutes until it lightly coats a spoon.

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5. Scoop out a mug of pasta water, then drain the rigatoni. Tip it into the sauce and toss over a low heat, adding a splash of pasta water at a time until the sauce is glossy and clings to the pasta. Taste, season with a pinch of salt if needed, and serve straight away. We add extra parmesan because why not!