Rich tomato, salami and chargrilled vegetable rigatoni
05m prep 25m cook 4 servings
Looking for faster pasta? This one-pot weekday wonder is ready in 30 minutes and the pasta cooks in the sauce!
701 calories per serve
Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose.
13 Ingredients
1 tbsp extra virgin olive oil
1 red onion, thinly sliced
150g cup mushrooms, sliced
150g Danish salami, torn
1 1/2 cups Mutti Tomato Passata
2 tbsp tomato paste
3 cups Massel salt reduced chicken style liquid stock
2 fresh rosemary sprigs
250g dried rigatoni pasta
280g jar antipasto, drained
1/4 cup fresh basil leaves
Grated parmesan, to serve
Garlic bread, to serve
3 Method Steps
Heat oil in a large heavy-based saucepan or flameproof casserole dish. Add onion. Cook, stirring, for 2 minutes. Add mushrooms and salami. Cook, stirring, for 3 minutes. Add passata, tomato paste, stock and rosemary. Stir well to combine. Cover. Bring to the boil.
Add rigatoni. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 20 minutes or until pasta is tender and sauce has thickened, stirring every 5 minutes. Season with salt and pepper. Remove and discard rosemary.
Stir in antipasto. Top with basil and parmesan. Serve with garlic bread.
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