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  • 1 onion
    grated
  • a handful rosemary
    chopped to make 1 tsp
  • olive oil
  • 2 cloves garlic
    crushed
  • 2 × 400g tins chopped tomatoes
  • 100ml double cream
  • (or veggie alternative) finely grated to make 2 tbsp plus extra to serve parmesan
  • 300g rigatoni

Nutrition: per serving

  • kcal458
  • fat23.2g
  • carbs49g
  • fibre2.7g
  • protein14.2g
  • salt0.4g

Method

  • step 1

    Cook the onion and rosemary in 2 tbsp olive oil until soft. Add the garlic and cook for a couple more minutes before tipping in the tomatoes. Simmer for 20 minutes until it is reduced and thickened.

  • step 2

    Stir in the cream and simmer for a couple more minutes before stiring in the parmesan. Cook the pasta, drain and toss with the sauce. Serve with extra parmesan if you like.

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