Ingredients:

• 2 Quantities Hana Rigatoni.
• 1 egg white, beaten lightly.
• 1-tablespoon olive oil.
• 1 small brown onion chopped.
• 1 clove garlic crushed.
• 410g can tomatoes.
• 1 tablespoon chopped fresh basil.
• ½ teaspoon sugar.
• ¼ teaspoon ground black peppercorns.

Instruction:

• Cook Hana Rigatoni in large pan of boiling water, uncovered, about 4 minutes or
until tender.
• To make tomato sauce heat oil in pan; cook onion and garlic, stirring, until onion
is Soft.
• Stir in undrained crushed tomatoes, basil, sugar and peppercorns, bring to boil.
• Blend or process mixture until smooth, return to pan.
• Cook until heated through.
• Serve Hana Rigatoni with tomato sauce.

Ingredients:

• 450g/ 1 Ib Hana Rigatoni.
• 450f/1 Ib fresh spicy Italian sausage.
• 30ml/2-tbsp olive oil.
• 1 0nion, chopped.
• 450ml/ ¾ pint/1 ¾ cups passata.
• 6 sun-dried tomatoes in oil, drained.
• Salt and ground black pepper.
• Freshly grated Parmesan cheese, to serve.

Instruction:

• Squeeze the sausage out of their skins into a bowl and break up the meat.
• Heat the oil in a medium saucepan and add the onion.
• Cook for 5 minutes until soft and golden.
• Stir in the sausagemeat, browning it all over and breaking up the lumps with a wooden
spoon.
• Pour in the passata, bring to the boil.
• Slice the sun-dried tomatoes and add to the sauce.
• Simmer for 3 minutes until reduced, stirring occasionally, season.
• Cook the Hana Rigatoni in plenty of boiling salted water.
• Drain well and top with the sauce.
• Serve with Parmesan cheese.

Ingredients:

• 450g/ 1 Ib Hana Rigatoni.
• 400g/ 14 oz can tuna fish in oil.
• 30ml/2 tbsp olive oil.
• 2 garlic cloves, crushed.
• 800g/ 1 ¾ Ib canned chopped tomatoes.
• 6 canned anchovy fillets, drained.
• 30ml/2 tbsp capers in vinegar, drained.
• 30ml/2 tbsp chopped fresh basil.
• Salt and ground black pepper.
• Fresh basil sprigs, to serve.

Instruction:

• Drain the oil from the can of tuna fish into a large saucepan, add the olive oil and heat gently
until the oil mixture stops spitting.
• Add the garlic and fry until golden.
• Stir in the tomatoes and simmer for about 25 minutes until thickened.
• Flake the tuna and cut the anchovies in half.
• Stir into the sauce with the capers and chopped basil, season well.
• Cook the Hana Rigatoni in plenty of boiling salted water.
• Drain well and toss with the sauce.
• Garnish with fresh basil sprigs.

Ingredients:

• 500g Hana Rigatoni.
• 4 tomatoes, quartered.
• 1 tablespoon chopped fresh oregano.
• 250g marinated soft feta.
• 1 red onion, halved and sliced.
• 1 tablespoon capers in salt, rinsed and patted dry.
• ½ cup (15g) chopped fresh flat-leaf parsley.
• 2 tablespoon ready-made olive tapenade.

Instruction:

• Preheat the oven to moderate 180C (350F).
• Place the tomatoes, cut-side-up, on a baking tray, sprinkle with 1 teaspoon of the oregano
and season with salt and pepper.
• Roast for 30-40 minutes or until soft and caramelised.
• Meanwhile, cook the Hana Rigatoni in a large saucepan of boiling water until al dente.
• Drain the Hana Rigatoni and return to the pan to keep warm.
• Drain and crumble the feta, reserving the oil and herbs.
• Heat 2 teaspoons of the reserved oil in a small frying pan, add the onion and cook over
medium heat for 2-3 minutes, or until soft, then add the capers and cook for a further minute.
• Combine the rest of the reserved oil with the vinegar and stir into the pan.
• Remove from the heat and stir through the Hana Rigatoni, adding the remaining oregano and
the parsley.
• Divide among four serving plates and top with the tomato, feta and the tapenada.

Ingredients:

• 500g (1Ib 2 oz) Hana Rigatoni.
• 1kg (2Ib 4oz) ripe tomatoes.
• 1-tablespoon olive oil.
• 3 thin slices lamb, finely chopped.
• 1 small onion, very finely chopped.
• 2 teaspoons very finely chilli.

Instruction:

• Place the tomatoes in boiling water for 1-2 minutes, then plunge into cold water.
• Remove from the water, then peel the skin.
• Roughly chop the flesh.
• Add Hana Rigatoni to a large saucepan of rapidly boiling water and cook until just tender.
• Drain and return to pan.
• Keep warm.
• About 6 minutes before the Hana Rigatoni is cooked, heat the oil in a heavy-based frying
pan.
• Add the lamb, onion and chilli and stir over medium heat for 3 minutes.
• Add the tomato, and season with salt and ground black pepper.
• Reduce the heat and simmer for 3 minutes.
• Add sauce to Hana Rigatoni and toss until well combined