In a delightful twist on a classic dish, Mateo Zielonka shares a family-friendly recipe for rigatoni with a "no-vodka sauce." This rendition retains the rich and velvety flavors of the traditional vodka sauce, making it suitable for all ages.

Ingredients (serves 4)

• 360g dried rigatoni
• 30ml/2 tbsp olive oil
• 2 garlic cloves, crushed
• 80g tomato purée
• 1⁄2-1 tsp chili flakes (adjust for spiciness)
• 250ml double cream
• 1⁄2 bunch of basil leaves (about 15g)
• Grated parmesan or pecorino cheese (vegetarian if needed)
• Salt and pepper to taste

Method

1. Heat olive oil in a large saucepan, then add the crushed garlic. Sauté for one minute before incorporating the tomato purée and chili flakes. Cook for 5-7 minutes until the mixture darkens and begins to stick slightly to the pan.

2. Lower the heat and pour in the cream, mixing well (a balloon whisk can be helpful). Add the basil leaves, stir again, and season with salt and pepper. Set aside while cooking the pasta.

3. In a separate large pot, bring water to a boil, adding salt. Cook the rigatoni according to package instructions until al dente.

4. Drain the pasta but reserve a ladle of the cooking water. Combine the drained rigatoni with the sauce, tossing to coat, and add some reserved cooking water if the sauce is too thick.

5. Season to taste, serve with a generous sprinkle of grated cheese, and consider pairing it with green beans drizzled with lemon.

For a vegan alternative, substitute the double cream with oat cream and finish with nutritional yeast or crispy toasted breadcrumbs.

This recipe comes from "Pasta Pronto: Simple, Speedy Recipes to Make Again and Again" by Mateo Zielonka, providing a quick and delicious way to enjoy a classic Italian dish without the alcohol.