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  • 2 tbsp olive oil
  • 1/2 red pepper, finely diced
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 600g chopped tinned tomatoes
  • 1 tbsp tomato purée
  • 1 tsp honey
  • 3 tbsp fresh basil, chopped
  • 2 tbsp mascarpone
  • 40g parmesan cheese, grated
  • 150g rigatoni
  • 50g mozzarella pearls


  1. Heat the oil in a saucepan. Add the onion and pepper and fry for 10 minutes. Add the garlic and fry for 30’seconds.
  2. Add the tomatoes, tomato purée, honey and bring up to the boil. Simmer for 10 minutes , then purée until smooth.
  3. Add the basil mascarpone and half of the Parmesan cheese.
  4. Cook the pasta according to the packet instructions . Drain and add to the sauce. Mix well and add the mozzarella.
  5. Spoon into a small dish . Sprinkle with the remaining Parmesan. Place under a hot grill for 5 minutes.
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