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Rigatoni with roasted tomato and pumpkin leaf sauce

Rigatoni pasta

Ingredients 5
Servings 4-6
Time 15 min


  • 400
    rigatoni pasta
  • 1.3
    ripe tomatoes
  • olive oil - for drizzling
  • 1
    packet KNORR spaghetti bolognaise dry cook in sauce
  • 1
    young pumpkin leaves - roughly chopped


25 min

Preheat the oven to 180 degrees Celsius. 

Place the tomatoes in a roasting tray, drizzle with olive oil and the KNORR Spaghetti Bolognaise Dry Cook In Sauce and roast for 20 minutes or until caramelised. 

In the meantime, bring a large pot of salted water to the boil. 

Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil. 

Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves. Simmer for 5 minutes. 

Toss the rigatoni pasta in the sauce and serve. 


Read more on: future 50 foods  |  knorr

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