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Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Introducing Mob+
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Unlock this free recipe
Introducing Mob+
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Step 1.
Cook your rigatoni in plenty of boiling salted water for 11 mins, or until al dente.
Step 2.
Add the tomato purée to a large sauté pan over a medium heat and cook for 2 mins, or until it begins to darken.
Step 3.
Add the cherry tomatoes and cook for 5 mins, pressing down on the tomatoes to release their juices.
Step 4.
Stir in the mascarpone until fully melted and season the sauce with the contents of the seasoning mix sachet, as well as a good pinch of salt and pepper. Cook gently for 2 mins.
Step 5.
Grate the Parmesan and add it to the sauce, along with the parsley and basil.
Step 6.
Drain the rigatoni, reserving a mug of pasta cooking water, and mix into the sauce, adding a splash of the cooking water to help it all come together.
Step 7.
Plate up and top with a little more grated Parmesan.
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