Cheesy, Rich Tomato Sauce with Conchiglie Rigate Yorkshire Pasta

By: @the.pastagal

Cheesy Pasta Recipe Alert…!

“Delicious cheesy tomato sauceeeeeeee  you NEEEEED to try this it’s amazing.”

The last step is the most magical.

 Serves 2.


  • 200g of Conchiglie Rigate Yorkshire Pasta 
  • Olive oil
  • 2 garlic cloves
  • 1 tsp of sugar
  • Salt
  • 1 whole mozzarella (I used burrata)
  • 1 tin of chopped tomatoes
  • Parmesan
  • 5 fresh basil leaves

Step by Step Instructions

Step 1

Fry the whole garlic cloves in olive oil for a few minutes. Don’t let them burn or go too brown.

Step 2

Add the tomatoes, sprinkle of salt, sugar and basil leaves to the pan. Add a ladle of water too. I use the tomato tin, by putting some water in it and adding it to the sauce. This way you can clean out the tin and not waste any tomatoes. Simmer for 20 minutes.

Step 3

Put your pasta on. Don’t forget to salt the water and add the pasta when the water is boiling.

Step 4

Keep an eye on your sauce. If it reduces too much add some more tomatoes or pasta water. Don’t forget to taste it too, it might need more salt or sugar.

Step 5

Once the pasta is al dente, remove the whole garlic cloves from the sauce and add the pasta to the sauce. Stir and add a little pasta water too.

Step 6

Serve with plenty parmesan and some mozzarella! I mixed my mozzarella in the sauce after I took this pic so it was cheesyyyyyyyy