It's been a hard, long day at work. The boss was in a mood, the coffee had grounds in it, and the printer's on the fritz again. You trudge home, open the fridge, and all you want is easy-peasy and tasty to wash away the day. This tomato cream rigatoni is your guy. First, you'll make delicious, cheesy croutons. Then, you'll whip up the pasta, vegetables, and sauce: a creamy, tomato-y burst of comfort to your taste buds and tummy. Put your feet up, rev up your favorite streaming service, and scarf down.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut ciabatta into ½" cubes.
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Cut mushrooms into ¼" slices.
Make the Grilled Cheese Croutons
Place a medium non-stick pan over medium heat. Add 1½ tsp. olive oil and ciabatta cubes to hot pan. Stir occasionally until lightly brown, 3-4 minutes.
Add mozzarella, half the Parmesan (reserve remaining for garnish), and half the garlic (reserve remaining for sauce). Stir constantly until cheese melts, 30-60 seconds.
Remove croutons to a plate and spread into a single layer. Season with a pinch of salt and pepper. Cover and set aside.
Reserve pan; no need to wipe clean.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
Reserve pot; no need to wipe clean.
While pasta boils, sauté vegetables.
Sauté the Vegetables
Return pan used to make croutons to medium-high heat.
Add 1 tsp. olive oil and red bell pepper to hot pan. Cook undisturbed until lightly charred, 2-3 minutes.
Add mushrooms and stir occasionally until tender, 3-4 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Return pot used to cook pasta to medium heat. Add ½ tsp. olive oil and remaining garlic to hot pot. Stir occasionally until fragrant, 30-60 seconds.
Stir in cream, pasta cooking water, tomato paste, and vegetable base until combined. Bring to a simmer. Once simmering, stir occasionally until sauce slightly thickens, 3-5 minutes.
Remove from burner. Stir in pasta, vegetables, ¼ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, topping pasta with croutons and garnishing with remaining Parmesan. Bon appétit!
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