Eggs In Purgatory Resting On Rigatoni

1. 1

   *Cook Rigatoni separately a little beyond the state of Al dente, drain thoroughly, toss in fresh parsley and a tablespoon of olive oil, toss lightly and plate when pasta is still hot and timed to the eggs completion

2. 2

   In a large skillet add olive oil, grate in or mince in the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute. Tip in the tomatoes, stir in the salt, and let it come to a bubble. It's got to be hot enough to poach an egg in.

3. 3

   Crack in the egg (or eggs), sprinkle the Provolone or Parmesan cheese over it, leaving some of the yolk still exposed, and partially cover with a lid.

4. 4

   Let it bubble for 5 minutes, by which time the white should be set and the yolk is still runny, but keep an eye on it must stand over and shake pan to prevent eggs from sticking to bottom.

5. 5

   Remove from the heat and serve - bed on the plate of Rigatoni, if desired - sprinkled with a little more cheese, parsley, red pepper & serve

* Per serving · 4 servings · Values may vary.

No additional tips available.