Vegan Scotch Bonnet Baked Rigatoni Pasta recipe made with our African Scotch Bonnet Chilli Paste.
400g of San Marzano tomato sauce
2 tbsp of tomato paste
1 medium onion, chopped
1 green pepper diced
4 cloves of garlic, chopped
4 spring onions, diced
Himalayan salt to taste
1 to 2 teaspoons of Neema African Scotch Bonnet Chilli Paste
Fresh Basil Leaves
1 Bay leaf
In a large skillet saute the onions, garlic, spring onions and green pepper until brown and tender. Add the tomato sauce, tomato paste, Neema chilli paste, salt and bay leaf. Simmer in a low heat uncovered for 30 mins.
Meanwhile cook pasta according to package instructions, drain and toss with olive oil. Transfer to a baking dish, top with tomato sauce and vegan cheese.
Bake uncovered for 30 mins. Sprinkle with cheese and basil leaves and serve with fresh salad