Summary

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

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Instructions

1. 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.
2. 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.
3. Cook the rigatoni al dente according to the instructions.
4. 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.
5. 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!
6. 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.
7. We always like to eat some white bread with it, my husband is Italian and the white bread shouldn`t be missing.