Rigatoni with Broccoli – Tomato – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g riatoni
- 0.5 ½ onion (s), finely chopped
- 1 large can tomato (s)
- Basil, rubbed or fresh
- 0.5 ½ package broccoli, cut into florets (frozen)
- 1 clove garlic
- salt and pepper
- Oil (sunflower oil
- 1 cup sweet cream
- Parmesan, grated, for the table
Print Recipe
Pin Recipe Instructions
- For the tomato sauce, fry the onion pieces in hot oil in a saucepan. Chop the tomatoes in the tin with a knife and add them to the saucepan, then season with salt, pepper and plenty of basil. Simmer the sauce on low heat with the lid 3/4 closed.
- Let the oil get hot in a pan, fry the whole clove of garlic and broccoli florets, depending on your taste, a little bit chopped up, they can get brown, the roasted substances give a delicious taste! Season with salt and pepper. Fish out the garlic again and add the beautiful brown broccoli florets to the simmering tomato sauce and let simmer.
- Cook the rigatoni al dente according to the instructions.
- Pour the cream into the broccoli tomato sauce and let it simmer a little, then keep it warm until the pasta is cooked. The total cooking time of the tomato sauce is approx. 30 minutes, it can be a little longer, but does not have to be.
- Drain the pasta and return to the hot saucepan, but remove from the fire. This way the water goes out of the tube noodles and doesn`t water down the sauce!
- Mix some ready-made sauce with the pasta, serve the rest of the sauce separately and of course don`t forget the parmesan on the table.
- We always like to eat some white bread with it, my husband is Italian and the white bread shouldn`t be missing.
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