Serves 4
For Tomato Sauce (or can always use a pre-made marinara)
2 tbsp olive oil
1 tbsp butter
1 medium onion, diced
4 garlic cloves, minced
2tbsp tomato paste, double concentrated
28oz can crushed tomatoes
1/4 cup water
2 fresh basil sprigs
2 tsp crushed red peppers
salt, pepper and sugar to taste
For the dish
8oz/226g creme fraiche or sour cream
1.5 cups finely grated parmesan
16oz/450g grated mozzarella
milk (optional)
salt and pepper to taste
1lb/454g rigatoni or penne or similar pasta
Heat oven to 400 and have an 8x11 inch baking dish. Start pot of salted water to boil for pasta.
Make tomato sauce: in a large, heavy bottom pot, heat oil and melt butter. Add onions, season lightly with salt and pepper. Saute for 8 minutes - don't allow to brown. Add garlic and cook for 1 minute. Add tomato paste and cook until it darkens.
Add crushed tomatoes and stir to combine. Add water, combine then add basil, crushed red peppers and season with salt and pepper. Bring to a gentle simmer, stirring occasionally for about 20 minutes. Be careful not to burn. Taste and see if it needs sugar. Remove basil.
While sauce is simmering, in small bow, mix creme fraiche/sour cream, half of the mozzarella and parmesan. Combine and season with salt and pepper. If it's too thick, add a bit of milk. Should be spreadable. Be careful not to make it too watery.
When water for pasta comes to a boil, add pasta and cook for 2 minutes less than the package say - it needs to have some firmness. Drain pasta.
Once tomato sauce is done, mix with cooked pasta and make sure pasta is well coated - not in the baking dish!
Spread one-third of pasta mixture in baking dish. Dollop half the creme fraiche/sour cream mixture and spread it over an even layer. Spread another one-third of pasta mixture and repeat with creme fraiche/sour cream mixture then top with remaining pasta.Â
Sprinkle with remaining mozzarella and parmesan. Bake for about 30 minutes or until sauce is bubbling then switch to broil and toast top.
Serve