Chilli and crushed walnut rigatoni

Rigatoni is a ridged, tube-shaped pasta that goes perfectly with this comforting walnut sauce. It’s not chilli hot, merely warm and toasty, making it the perfect fast food for a crisp autumn night. Serve the pasta with a pile of buttery spinach on the side if you wish.

SERVES 4

PREPARATION TIME: 15 MINUTES

COOKING TIME: 15 MINUTES

300g (10½oz) walnut halves

1 tablespoon extra virgin olive oil

1 red chilli, seeded and finely chopped

½ garlic clove, crushed

1 teaspoon thyme leaves

2 heaped tablespoons mascarpone cheese

2 tablespoons finely grated parmesan cheese

350g (12oz) dried rigatoni pasta or similar short pasta shapes

Toast the walnuts in a dry frying pan, tossing often until golden and fragrant. Tip onto a chopping board and, when cool enough, roughly chop. Some nuts should be very fine, and some larger.

Place the olive oil, chilli and garlic in a cold frying pan and heat gently so the garlic doesn’t colour. After 1–2 minutes, remove the pan from the heat. Stir in the thyme, followed by the mascarpone and parmesan. Season with salt and pepper. Stir in nearly all the walnuts, reserving a couple of tablespoons, and set aside.

Cook the pasta until al dente in a pan of salted, boiling water according to the packet instructions. Drain in a colander, reserving a few tablespoons of cooking water, and immediately return the pasta to the pan with the reserved water. Add the walnut sauce and toss through the pasta. Serve with the reserved walnuts sprinkled over the top.