Creamy Sunchoke and Tomato Rigatoni

1. Warm the Olive Oil

Warm 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat until it shimmers.

2. Sauté the Onions

Add 1 cup of finely chopped white onion and sauté for 6 to 8 minutes, allowing the onions to become lightly golden and sweet.

3. Cook the Garlic

Add 4 minced garlic cloves and ½ teaspoon of coarse sea salt to the onions. Cook until the garlic is fragrant and just beginning to brown.

4. Add Tomato Paste

Stir in 2 tablespoons of tomato paste, mixing well to incorporate it with the onions and garlic.

5. Add Crushed Tomatoes and Water

Pour in 1.5 cups of canned crushed tomatoes with their juices and 0.75 cups of water. Stir to combine, then cover and let the sauce simmer for about 15 minutes, stirring occasionally.

6. Add Sunchoke Cream

Once the sauce has simmered, add 1 cup of Sunchoke Cream. Season with additional salt and freshly ground white pepper to taste. Allow the mixture to warm through for a few minutes, then remove from heat and set aside.

7. Cook the Rigatoni

Meanwhile, bring a large pot of salted water to a boil. Cook 1 pound of rigatoni according to the package instructions until it is al dente, which should take about 10-12 minutes. Drain the pasta well, then return it to the pot.

8. Combine Pasta and Sauce

Toss the cooked rigatoni with the prepared sauce, ensuring each piece of pasta is well coated. Transfer the pasta to a serving bowl.

9. Serve

To serve, dust the pasta with Umami Powder and garnish with 0.25 cups of torn fresh basil leaves. If you desire a bit of heat, sprinkle with red pepper flakes. Enjoy this cozy and creamy dish, perfect for any occasion.