Creamy Tomato Pasta with Rodolfi Tomato Puree and Riscossa Pasta

1. In a heavy bottomed vessel, set salted water on the boil. As soon as it boils, add Riscossa Rigatoni Pasta to the water and cook for a few minutes until al-dente or firm to the bite. Drain the pasta, but make sure you reserve a mug full of pasta water. 2. In a nonstick pan, saute the onions and garlic paste in olive oil, and add salt and pepper to taste. Saute until the onions are nice and translucent. 3. Add Rodolfi Tomato Puree to the onion and garlic mixture. Let it warm through. Thin out the resultant mixture by adding a little pasta to the mix, finally add Sol Italian Herbs to the pan, and combine well. 4. Add the heavy cream to the pan and combine well on a medium heat. 5. Add the cooked pasta to the mix and combine well. Sprinkle some crushed feta cheese over the top. Serve warm.