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Rich tomato, salami and chargrilled vegetable rigatoni
Rich tomato, salami and chargrilled vegetable rigatoni
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
"Speedy one-pot pasta cooks in flavorful sauce, ready in just 30 minutes!"
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, thinly sliced
  • 150g cup mushrooms, sliced
  • 150g Danish salami, torn
  • 375.00 ml tomato passata
  • 44.40 gm tomato paste
  • 765.00 gm salt reduced chicken style liquid stock
  • 2 fresh rosemary sprigs
  • 250g dried rigatoni pasta
  • 280g jar antipasto, drained
  • 62.50 ml fresh basil leaves
  • Grated parmesan, to serve
  • Garlic bread, to serve
Instructions:
  • Start by heating oil in a large heavy-based saucepan or flameproof casserole dish. Add onion and cook for 2 minutes while stirring. Then add mushrooms and salami, and cook for another 3 minutes, stirring occasionally. Next, add passata, tomato paste, stock, and rosemary. Stir everything together well, cover the dish, and bring it to a boil.
  • Add rigatoni to the pot and bring it to a boil. Lower the heat to medium and simmer uncovered for 20 minutes or until the pasta is tender and the sauce has thickened, stirring every 5 minutes. Season with salt and pepper. Remove and discard the rosemary sprig.
  • Incorporate antipasto, garnish with fresh basil and grated parmesan, and enjoy with a side of garlic bread.

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