Summary

Ingredients

• 1 tablespoon olive oil
• 400 g kebabs, frozen
• 4 tablespoon tomato paste
• 200 ml cream
• 200 ml vegetable stock
• 1 tablespoon butter, cold
• 100 g parmesan, freshly rated
• 1 pinch (s) salt
• 1 pinch (s) cayenne pepper
• 400 g riatoni
• 200 g Edam cheese, rated

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Instructions

1. For the sauce, heat the olive oil in a saucepan. Pour in the kebab and prepare according to the instructions on the packet. Stir in 4 tablespoons of tomato paste and fry briefly. Deglaze with the vegetable stock, add the cream and bring to the boil. Stir in the rest of the tomato paste and let the sauce simmer for at least 30 minutes. Then melt the butter in it, stir in the parmesan and season the sauce with salt and cayenne pepper.
2. Cook the rigatoni in plenty of salted water according to the instructions on the package, stirring occasionally. Drain and drain into a sieve, then return to the saucepan. Add the sauce to the rigatoni and heat everything.
3. Preheat the oven to 180 ° C (hot air). Pour the pasta mixture into a large baking dish or distribute evenly on four small ovenproof dishes. Scatter the grated Edam cheese on top. Bake on the middle rack for about 20 minutes until the cheese is golden yellow.