Marvin Brooks

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I’ve still got it… 🍝🍅 (recipe below): Pasta: -180g of 00 flour -2 eggs Method: Combine eggs with 00 flour, knead for 5 minutes, roll, fold & cut (leave covered to rest for 30 minutes) Cook pasta in salted, boiling water 2-3 minutes until al dente. Sauce: 8 Garlic Cloves minced 3 cups Cherry Tomatoes halved 4 tablespoon Olive Oil 1 cup Dry White Wine 1 teaspoon White Sugar 1 teaspoon Chili Flakes 2 tablespoon Tomato Paste 2 cups Heavy Cream or the Alt milk (1:1 swap) 1 tablespoon Flour ½ cup Chopped Parsley 8 oz Rigatoni Pasta cooked al dente 1 teaspoon Smoked Paprika 1 teaspoon Garlic Powder 1 teaspoon sugar Salt & Pepper to taste Freshly Grated Parmesan (optional) Method: 1. Mince the garlic and halve the cherry tomatoes. 2. Heat 4 tbsp olive oil over medium heat. Add garlic and ½ tsp salt; cook until golden, about 5 minutes. 3. Add 3 cups cherry tomatoes and ½ tsp salt. Sauté 10–15 minutes until soft and juicy. 4. Stir in 1 cup dry white wine; simmer 5 minutes. Add 1 tsp chili flakes and 2 tbsp tomato paste. 5. Pour in 2 cups heavy cream. Mix 1 tbsp flour with 2 tbsp water, then stir into sauce to thicken. Cook 5–10 minutes. 6. Add ½ cup parsley, 1 tsp smoked paprika, 1 tsp garlic powder, and salt and pepper. Toss with al dente rigatoni. 7.Simmer 5 minutes, then cover and rest 5 minutes. 8. Top with Parmesan, parsley, and black pepper. Enjoy!