By Alice Hart
Rigatoni is a ridged, tube-shaped pasta that goes perfectly with this comforting walnut sauce. It’s not chilli hot, merely warm and toasty, making it the perfect fast food for a crisp autumn night. Serve the pasta with a pile of buttery spinach on the side if you wish.
Toast the walnuts in a dry frying pan, tossing often until golden and fragrant. Tip onto a chopping board and, when cool enough, roughly chop. Some nuts should be very fine, and some larger.
Place the olive oil, chilli and garlic in a cold frying pan and heat gently so the garlic doesn’t colour. After 1–2 minutes, remove the pan from the heat. Stir in the thyme, followed by the mascarpo