Gigi Hadid Creamy Tomato Pasta

Ingredients

• • 500g Divella Ziti Penne Rigate
• • 1/2 tube Mutti Tomato Paste Double Concentrate
• • 200ml Anchor Cream
• • 1 Garlic Bulb (use 4–5 cloves)
• • Mainland Grated Parmesan
• • Salt and pepper to taste
• • Butter (use 1–2 tablespoons)

Instructions

1. Step 1 — Boil the pasta Fill a large pot with water, add a generous pinch of salt, and bring to the boil. Add the Divella Penne Rigate and cook according to packet instructions until al dente — usually around 10–11 minutes. Before draining, scoop out about a cup of the starchy pasta water and set it aside. This is your secret weapon for a silky sauce. Drain the pasta and set aside.
2. Step 2 — Prep your garlic and chilli While the pasta is cooking, peel and finely chop 4–5 cloves from the garlic bulb.
3. Step 3 — Build the sauce base In a large frying pan or wide saucepan, melt 1–2 tablespoons of Anchor butter over medium heat. Once the butter is foaming, add the chopped garlic. Cook gently for 2–3 minutes, stirring often, until the garlic is soft and fragrant but not browned.
4. Step 4 — Add the tomato paste Squeeze roughly half the Mutti Tomato Paste Double Concentrate into the pan (around 3–4 tablespoons). Stir it through the garlic and butter, and cook for 3–4 minutes, stirring regularly. Cooking the tomato paste in the butter helps to deepen the flavour and remove any raw or acidic edge.
5. Step 5 — Stir in the cream Reduce the heat to low and pour in around 200ml of cream, stirring as you go. Let it simmer gently for 2–3 minutes until the cream and tomato paste are fully combined and the sauce has thickened slightly.
6. Step 6 — Combine the pasta and sauce Add the drained penne directly into the sauce pan. Toss everything together, adding splashes of the reserved pasta water to loosen the sauce and help it coat every piece of pasta evenly. Use as much pasta water as needed until the sauce reaches a silky, glossy consistency that clings to the penne.
7. Step 7 — Finish with parmesan Remove the pan from the heat and add a generous handful of Mainland Grated Parmesan, tossing it through the pasta as it melts into the sauce. Taste and season with salt and freshly cracked black pepper.
8. Step 8 — Serve immediately Divide the pasta between four bowls. Finish each bowl with another good grating of Mainland Parmesan, a crack of black pepper, and a small pinch of chilli flakes if you have them. Serve straight away and enjoy!