300 g of rigatone
3 tablespoons of olive oil
1 medium onion, finely chopped (100g)
1 teaspoon of ground coriander
1/2 teaspoon of salt
4 drops of pepper sauce
400 g of cooked and shredded shrimp
4 tablespoons of wheat flour
1 1/2 cups of skimmed milk (360 ml)
For the sauce
1 tablespoon of olive oil
1 medium onion, finely chopped (100g)
1 can of tomato paste, drained (400g)
1 teaspoon of ground coriander, crushed
1/2 teaspoon of salt
300 g of rigatone
3 tablespoons of olive oil
1 medium onion, finely chopped (100g)
1 teaspoon of ground coriander
1/2 teaspoon of salt
4 drops of pepper sauce
400 g of cooked and shredded shrimp
4 tablespoons of wheat flour
1 1/2 cups of skimmed milk (360 ml)
For the sauce
1 tablespoon of olive oil
1 medium onion, finely chopped (100g)
1 can of tomato paste, drained (400g)
1 teaspoon of ground coriander, crushed
1/2 teaspoon of salt
In a large pot, bring 3 liters of water and 1 tablespoon of salt to a boil
Cook the pasta until al dente (about 15 minutes)
While that's cooking, in a medium pot, heat the oil over medium heat with the onion, coriander, salt, pepper sauce, and shrimp
Refine, stirring occasionally, until the onion is soft (about 5 minutes)
Sprinkle the flour and add the milk, stirring constantly
Cook until thickened (about 5 minutes)
Remove from heat
Drain the pasta, mix with the shrimp mixture in a smooth-sided zip-top bag, and stuff each rigatone
Arrange them in a 19.5 cm x 38 cm refrigerator and reserve
Preheat oven to 200°C (hot)
Prepare the sauce: In a medium pot, heat the oil over medium heat with the onion and let it caramelize (about 2 minutes)
Add the tomato paste, coriander, and salt
Stir well, mashing the tomatoes with a wooden spoon
Lower the heat and let it cook, stirring occasionally, until the sauce is thickened (about 10 minutes)
Pour over the rigatone, cover with aluminum foil, and bake in the preheated oven for about 10 minutes
Serve afterwards
298 calories per serving
