If you're looking for the ultimate comforting and indulgent pasta dish, then this is the one. We've been obsessed with it ever since we first made it and cook it on a regular basis now. The cherry tomatoes break down to create a deliciously juicy base, with cream creating a silky texture that coats the pasta and a little harissa paste adding a slight spice. We love to top it with lots of grated parmesan and black pepper for the perfect dinner.
Serves 4 & takes 25 minutes to cook
Ingredients
2 red onions, peeled and chopped
2 garlic cloves, peeled and diced
2 teaspoons of dried rosemary
500g cherry tomatoes, halved
150ml double cream
2 teaspoons of brown rice miso paste
2 teaspoons of harissa paste
50g grated veggie-style parmesan cheese (plus more for the top)
400g pasta (we use rigatoni)
Olive oil
Salt and pepper
Method
1. Put a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped red onion, garlic and a pinch of salt. Mix well and cook for 10 minutes until the onion becomes really soft.
2. While the onion cooks, put the pasta on to cook according to the instructions on the pack - cooking it for 1 less minute than the instructions state.
3. Once the onions are soft, mix through the dried rosemary and chopped tomatoes. Cook for another 5-10 minutes until the tomatoes completely break down to become soft and almost sauce-like.
4. Finally, mix through the cream, miso paste, harissa and grated parmesan. Mix everything together well and cook for another 5 minutes until everything has heated through.
5. Once the pasta is cooked, drain and reserve a little of the water.
6. Mix the cooked pasta through the sauce and cook for another minute or so until everything is piping hot and cooked through, adding a dash of the pasta water bit by bit until you reach the consistency you like best.
7. Serve with some extra parmesan on top, with a crack of pepper.
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