Malai Rigatoni

Name: Malai Rigatoni
Ingredients: 1 tbsp avocado oil; 1 large shallot or onion, finely chopped; 3 cloves garlic, minced; 1 tbsp tomato paste; 4 small Campari tomatoes, chopped; 1.5 cups roasted butternut squash (optional); 1.5 tbsp garam Marsala; 0.5 tsp turmeric; 0.5 tsp kashmiri chili powder; 0.5 tsp coriander; 0.5 tsp cumin; 0.5 tsp salt; 1 cup heavy cream; 1 box rigatoni; pasta water (add until the sauce is the right creamy texture); 2 tbsp ghee or butter; Parmesan (top with); olive oil (drizzle with)

My take on the Malai rigatoni from Pijja palace in Los Angeles!

Ingredients

Directions

1
Use what you have access to in your fridge and pantry.
2
When you made this, it gave you extra sauce that you used on some chicken thighs for leftovers one night and it was 10/10.
3
If you want to make a truly authentic malai curry sauce, I would search online for an Indian creator for the most authentic process! YouTube is a great place to learn and understand.
4
1. Heat the avocado oil in a pan.
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2. Add the chopped shallot or onion and cook until softened.
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3. Add the minced garlic and cook for 1 minute.
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4. Add the tomato paste and cook for 1 minute.
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5. Add the chopped Campari tomatoes and cook for 2-3 minutes.
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6. Add the roasted butternut squash, garam Marsala, turmeric, kashmiri chili powder, coriander, cumin, and salt. Cook for 1-2 minutes.
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7. Add the heavy cream and stir to combine.
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8. Add the rigatoni and toss to coat with the sauce.
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9. Add a few ladles of pasta water until the sauce is the right creamy texture.
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10. Top with Parmesan and a drizzle of olive oil.

Notes

Indian cuisine and flavors are some of my favorite and I’m still learning!

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