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PORTIONS : 6 portions
INGREDIENTS:
- 60 ml (¼ cup) olive oil
- 2 garlic cloves, chopped
- 1 medium white onion, chopped
- ½ cup chopped Italian parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- ½ tbsp dried oregano
- 1 liter (4 cups) tomato sauce
- Salt to taste
- 250 ml (1 cup) 35% cream
- 60 g (½ cup) grated parmesan cheese
- 454 g rigatoni pasta
Note: Fresh herbs are easy to chop particularly with a mezzaluna.
PREPARATION:
- Pour the oil into a 28cm sauté pan and heat over medium. Add the garlic and onion and cook for 3 minutes. Add the parsley, rosemary, sage, and oregano. Sauté for another 3 minutes.
- Add the tomato sauce and let simmer for 15 minutes. Season with salt to taste. Add the cream and turn off the heat.
- Meanwhile, cook the pasta and drain it.
- Add the cooked pasta to the sauce and garnish with parmesan.
- Mix everything together and serve.
Bon appétit!
Note: While this sauce is perfect with short pasta, it’s also delicious with long pasta and pairs wonderfully with four cheese ravioli. It also makes an excellent lasagna sauce, just triple the recipe.
