Rigate means "ridged" in Italian, so penne rigate has those ridges on the outside that are excellent for soaking up sauce.

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream. Put the pasta in a large serving bowl.

Other short pasta shapes also work well, however there is nothing quite like the sauce “catchability” of pipe rigate. Go heavy on the cheese and take the caramelisation as far as you dare – some black ...

Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Just before serving, stir the crumbled mozzarella into the ...

Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve ...