50. Rigatoni with Roasted Tomato and Brussel Sprouts

You absolutely don’t need to make your own pasta - this is just a recipe idea. Packet pasta works great for this, literally any shape is perfectly possible.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, place the 00 flour and semolina flour and make a well for the egg. Add the egg to the well and combine it with the flour gradually, mixing in circles. Mixing with your hands seems to be the best policy. Once combined into a rough dough, knead on a bench top until the gluten strands of the dough start to smooth and stretch, and you get a smooth ball of dough. Place covered to rest for at least 30 mins, but preferably 1 hour.

Step 2

Coat the Brussel sprouts lightly in some of the oil and some salt, and place in a 170 degree oven with the tomatoes for 30 minutes.

Step 3

When the pasta dough has rested, use whatever you’ve got on hand to form it into shape. If you have a pasta shape maker, use that, if not, roll it out and make fettuccine or something, it’ll still be great.

Step 4

Cook the pasta in salted boiling water until cooked, which should be around 3-5 minutes. Once drained, add to a large pan of the remaining oil, and toss through the roasted tomatoes and Brussel sprouts. Serve topped with grated provolone.