Author: Susai Raphel

Name: Rigatoni With ‘No-Vodka Sauce’
Cook time: 30 min
Yield: 4
Ingredients: 2tbsp olive oil; 2 garlic cloves, crushed; 80g tomato purée; ½-1tsp chilli flakes (depending on how hot you like it); 250ml double cream; 15g basil, leaves only; Salt and freshly ground black pepper; 360g dried rigatoni, or use fresh; Parmesan or pecorino (vegetarian, if preferred), grated, to finish