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Spicy cherry burst tomato and ricotta rigatoni

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Looking for a quick and easy pasta dish? Michael Weldon’s Spicy Cherry Tomato & Ricotta Rigatoni is ready in 15 minutes.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes


  • 500g rigatoni
  • Olive oil, to drizzle
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, thinly sliced (optional)
  • 2 x 200g pkts Coles Cherry Burst Tomatoes, halved
  • 150g fresh firm ricotta, crumbled
  • 1/2 bunch basil, leaves picked
  • 50g finely grated parmesan
  • Basil leaves, extra, to serve
  • Finely grated parmesan, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Step 2

    Meanwhile, heat a good drizzle of oil in a large frying pan over medium-high heat. Add the onion and garlic with a pinch of salt and cook until the onion begins to soften. Add the chilli, if using, and cook until chilli softens. Add half the tomato and cook, stirring, until the tomato begins to soften and collapse.
  3. Step 3

    Add the remaining tomato and toss to combine. Add the pasta and ricotta and toss to combine. Remove from heat. Add the basil and parmesan and toss to combine.
  4. Step 4

    Divide the pasta mixture among serving bowls. Sprinkle with extra basil and parmesan to serve.