Summary

Ingredients

• 1 medium onion (s)
• 2 cans tomato (s), peeled
• 2 cloves garlic
• 1 teaspoon vegetable stock, grained
• Pinch sugar
• salt and pepper
• 1 teaspoon paprika powder
• some tomato paste
• 0.5 ½ cup whipped cream
• 1 glass basil pesto, 90 g
• oregano
• olive oil
• 500 g tortilioni with ricotta and spinach fillin
• Parmesan

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Instructions

1. Peel and finely chop the onion and garlic. Heat some olive oil in a large pan and fry both until translucent. Add the tomato paste and roast briefly. Deglaze with the tomatoes and the juice. Cut the whole tomatoes with the wooden spoon so that small pieces remain. Add pepper, salt, paprika, oregano and the vegetable stock. Add sugar to taste until the sauce loses its slightly sour taste. Let it simmer for 20 minutes, stirring occasionally.
2. Then add the water for the pasta and cook the tortiglioni according to the instructions on the package.
3. It is important to let the sauce simmer without a lid so that it boils down nice and creamy. Stir in the pesto and cream and simmer gently for another five minutes. Season again to taste.
4. Serve the tortiglioni with the sauce and parmesan.