Rigatoni with tomato, rosemary and parmesan sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 oniongrated
- a handful rosemarychopped to make 1 tsp
- olive oil
- 2 cloves garliccrushed
- 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.
