All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
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. Mince garlic.
Meat lovers! If using diced chicken, pat dry and season with a pinch of salt and pepper. Use a large non-stick pan over medium-high heat with 1 tsp. olive oil, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Use same pan, heat, and olive oil as chicken. Cook shrimp on one side, 2-3 minutes, then flip and cook until they reach a minimum internal temperature of 145 degrees, 1-2 minutes. If using ground beef, season with ¼ tsp. salt and a pinch of pepper. Use same pan and heat as chicken and shrimp. Cook, breaking up meat with a spoon, until no pink remains, 4-6 minutes. Stir cooked meats into finished rigatoni.
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, cook vegetables.
Cook 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, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until tender, 3-4 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pot used to cook pasta to medium heat. Add ½ tsp. olive oil and remaining garlic to hot pot. Stir often until fragrant, 30-60 seconds.
Stir in cream, reserved pasta cooking water, tomato paste, and vegetable base until combined. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 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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