This easy pasta supper is from Delia Smith’s ” Summer Collection”.
Ingredients
- 150 g rigatoni
- 300 g asparagus ends snapped off
- 11/2 tablespoons extra virgin olive oil
- 40 g Pecorino cheese pared into shavings with a potato peeler, 40 g
- 40 g parmesan finely grated
- 450 g ripe red tomatoes skinned and chopped
- 275 ml milk
- 20 g plain flour
- 20 g butter
- a grating of fresh nutmeg
- salt and freshly milled black pepper
Servings:
Instructions
- Preheat the oven to 200 C, 400f Gas 6
- Place the milk, flour and butter in a saucepan and whisk together over a gentle heat until the sauce begins to simmer and thicken.Season with salt and pepper and a good grating of nutmeg.
- Turn the heat down to its lowest setting and let the sauce cook for 3 minutes, then stir in the grated Parmesan, remove from the heat, cover with a lid and leave on one side while you prepare the other ingredients.
- Prepare the asparagus by cutting the stalks diagonally into pieces roughly the same size as the rigatoni. Then take a 9 inch (23 cm) frying pan, heat up the oil in it and sauté the asparagus pieces for about 5 minutes, tossing them around the pan and keeping the heat fairly high so that they colour at the edges.
- Add the tomatoes to the pan, and let them bubble and reduce for about 1 minute. Turn the heat off.
- Next cook the pasta in plenty of boiling salted water for 6 minutes only; then drain it in a colander. Return it to the saucepan, add the sauce and the asparagus mixture and mix thoroughly.
- Taste to check the seasoning, pour the whole lot into the gratin dish, sprinkle with the shavings of Pecorino cheese and bake in the oven for 8-10 minutes.
- Serve straight away.
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