Summary

Ingredients

• 400 g riatoni or penne
• 1 onion (s)
• 2 cloves garlic
• 1 chilli pepper (s), fresh
• 500 g tomatoes, passed
• 1 cup cream
• 50 g parmesan, freshly rated
• 125 g mozzarella
• 400 g cherry tomato (s)
• 1 bunch fresh basil
• some olive oil
• Salt and pepper, black
• sugar

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Instructions

1. Preheat the oven to 200 ° C (convection 180 ° C).
2. Finely chop the onion and garlic. Core and finely chop the chilli pepper. Wash the cherry tomatoes and cut in half. Grate the parmesan and roughly dice the mozzarella. Pluck the basil leaves, wash and pat dry.
3. Bring salted water to the boil in a large saucepan and cook the pasta in it according to the instructions on the package until al dente.
4. Meanwhile, heat olive oil in a large pan and sauté the onion, garlic and chilli pepper in it. Add the tomatoes and let the sauce simmer gently for a few minutes. Then stir in the cream and the grated Parmesan and season the sauce with salt, pepper and a good pinch of sugar.
5. When the pasta is ready, drain it and add it to the saucepan. Remove the pan from the heat and fold in the halved cherry tomatoes and half of the mozzarella cubes. Cut the basil leaves into strips and fold in as well.
6. Put everything together in a baking dish, sprinkle with the rest of the mozzarella and grill on the middle shelf in the oven for about 20 minutes.
7. A green salad and garlic baguette go well with it, for example.