Author: Susai Raphel

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