Djondjon Rigatoni

Ingredients

• 10 oz penne (or rigatoni)

• 2 shallots, finely sliced

• Kosher salt

• Freshly ground black pepper

• 2 tbsp butter

• 1 tbsp olive oil

• 2 cups heavy cream

• 2 tbsp Selakay Djondjon paste

• ½ tsp Selakay Piment paste (optional, for heat)

• ½ tbsp Italian seasoning

• Fresh parsley, chopped (for garnish)

• Grated cheese (for serving)

Directions

1. Cook the pasta (Preferably Al Dente) 
   Bring a large pot of salted water to a boil with a drizzle of olive oil. Cook pasta until al dente, according to package directions. Drain and set aside.

2. Make the sauce
   In a large pan over medium heat, melt butter. Add shallots and cook until caramelized, about 3–4 minutes. Season lightly with salt and pepper.

3. Build the flavor
   Pour in the heavy cream and Italian seasoning, stirring to combine. Let simmer gently, then mix in the Djondjon paste until the sauce is smooth and earthy. Add piment paste for heat, if desired.

4. Combine & serve
   Add the cooked pasta to the sauce and toss to coat. Cook together for 1 minute so the flavors marry. Serve hot, garnished with fresh parsley and cheese.