Grated Tomato Pasta Sauce with Basil, Burrata & gluten free Rigatoni Cassava Pasta

Grated Tomato Pasta Sauce with Basil, Burrata & gluten free Rigatoni Cassava Pasta

Prep: 5 Minutes  I Cooking Time: 10 Minutes   I Servings : 4 


  • 8.8 oz Cassava Kitchen rigatoni (1 package)
  • 2-3 medium heirloom tomatoes
  • 2 tbsp garlic infused olive oil or extra virgin olive oil
  • salt, black pepper & crushed red pepper flakes measure to taste
  • 1/2 cup fresh basil
  • 1/4 cup grana padano or parmesan cheese freshly grated
  • 4 oz burrata or ricotta cheese for serving


  • Grate the tomatoes. Using a box grater, grate 2-3 medium tomatoes into a large bowl until only the skins remain. Discard or compost the tomato skins.
  • Cook the pasta. Bring a large pot of salted water to a boil over medium heat. Cook the pasta according to package instructions. Once pasta is cooked to desired doneness, drain but do not rinse.
  • Cook the homemade tomato sauce. In a saucepan over medium-low heat, heat the olive oil. Once the oil is lightly shimmering, add in the grated tomato puree, salt, black pepper and red pepper flakes to taste. Cook for only about 3-5 minutes as you do not want the tomato puree to reduce down too much.
  • Toss in the pasta. After 3-5 minutes, reduce the heat to low and add in the cooked Cassava Kitchen Rigatoni pasta, tossing to fully coat it in the sauce.
  • Garnish & serve. Garnish the warm noodles with freshly grated grana padano or parmesan cheese and fresh basil leaves. Add more fresh cracked black pepper, a little salt and red pepper flakes if desired.

Pro tip:
Cassava Kitchen Rigatoni is fast cooking, which makes this the perfect quick recipe any day of the week. Be sure to follow package instructions and cook until al dente, around 5 minutes or so

Recipe created by: Pretty Delicious Life 

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