Rigatoni in Creamy Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g riatoni
- 0.5 ½ onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 100 g cooked ham
- 1 handful peas
- 100 g mushrooms
- 1 shot white wine
- 200 ml cooking cream
- 1 small Can / s tomato paste
- Herbs, Italian
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Boil the pasta in salted water.
- Finely dice the onions and garlic. Dice the ham, clean the mushrooms and cut into slices.
- Heat the oil in a deep pan, fry the garlic and onions lightly, then add the ham and mushrooms and fry. Salt and pepper. Deglaze with a sip of white wine. Stir tomato paste into the cream and add to the pan. Mix well. Add the peas. Stir in the Italian herb mixture, amount according to taste. Possibly salt and pepper again. I like to let the finished sauce simmer for a few more minutes with the lid closed, until it`s really creamy.
- Put the cooked noodles in the pan and mix with the sauce.
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