Spicy Creamy Rigatoni with Roasted Tomatoes & Stracciatella Ingredients * 1 lb rigatoni * 2 pints cherry tomatoes * 3 tbsp olive oil * Salt & black pepper * 4 cloves garlic, minced * 2 tbsp tomato paste * 1–2 tbsp gochujang adjust to your preferred spice level * ½ cup heavy cream * ½ cup freshly grated Parmesan cheese * Fresh basil or parsley, torn * 8 oz fresh Stracciatella Eataly * Reserved pasta water Instructions 1. Preheat the oven to 425°F. 2. Toss the cherry tomatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, until blistered and bursting. 3. Cook the rigatoni in generously salted water until al dente. Reserve 1 cup of pasta water before draining. 4. Add the roasted tomatoes and their juices to a large skillet. Stir in the garlic and cook for 1 minute. 5. Mix in the tomato paste and gochujang, cooking for another 1–2 minutes until well combined. 6. Pour in the heavy cream and stir until smooth. Add the Parmesan and mix until melted. 7. Toss in the cooked rigatoni, adding reserved pasta water as needed until the sauce is silky and coats the pasta. 8. Finish with torn basil and generous dollops of fresh Stracciatella. Let it melt slightly before serving. Top with extra Parmesan, cracked black pepper, and a drizzle of olive oil if desired. Betty’s Tip: The gochujang adds a subtle heat and a touch of sweetness that pairs perfectly with the creamy tomato sauce and cool, rich Stracciatella Xx Betty - @betty.cooks