Fresno Chili Rigatoni
3 Tbsp. Fresno Chili Crush Olive Oil
2 Cloves of garlic
½ Cup Tomato paste
2 Cups Heavy cream
Salt, to taste
1 Lb. Rigatoni
1 Tbsp. Butter
¼ Cup shaved Pecorino Romano
1 Tbsp. Flat leaf parsley, chopped
Red chili flakes, to taste
Bring 4 quarts of salted water to boil. Stir in pasta and maintain boil until cooked.
While the pasta water boils, sauté garlic cloves and tomato paste in ENZO Fresno Chili Crush Olive oil. Simmer this until the paste has darkened and slightly broken up, stirring the entire time (about 5 minutes).
Add heavy cream and let simmer for 10-15 minutes. Add salt to taste.
Toss in cooked rigatoni and butter and toss until coated. Garnish with shaved Pecorino Romano, parsley and red chili flakes.