Kenyan-style Rigatoni with Spicy Tomato Sauce

Ingredients

In this Kenyan adaptation, the traditional Italian Rigatoni alla silana is transformed by incorporating Kenyan spices and flavors. The original dish typically features Italian herbs like basil and oregano, while the Kenyan version introduces spices such as cumin, coriander, and chili powder to add a distinct heat and depth of flavor. Additionally, the dish is served with kachumbari salad, a popular Kenyan side dish, which provides a refreshing contrast to the spicy pasta. We alse have the original recipe for Rigatoni alla silana, so you can check it out.

• 400g (14 oz) rigatoni pasta 400g (14 oz) rigatoni pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Kachumbari salad, for serving Kachumbari salad, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 70g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the cumin powder, coriander powder, and chili powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the canned diced tomatoes and tomato paste. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together. Season with salt to taste.
6. 6.
   Add the cooked rigatoni pasta to the pan and toss until the pasta is well coated with the spicy tomato sauce.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Kenyan-style rigatoni with a side of kachumbari salad for a refreshing accompaniment.

Treat your ingredients with care...

• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Chili powder — Adjust the amount of chili powder according to your spice preference.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the spicy tomato sauce.
• If you prefer a milder heat, reduce the amount of chili powder or omit it altogether.
• Feel free to add your favorite vegetables, such as bell peppers or mushrooms, to the sauce for added texture and nutrition.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kenyan-style rigatoni hot, garnished with fresh cilantro. Accompany it with a side of kachumbari salad for a refreshing and tangy contrast to the spicy pasta.

Presentation advice

To enhance the presentation, sprinkle some additional fresh cilantro on top of the dish just before serving. You can also serve the rigatoni in individual pasta bowls or on a large platter for sharing.