Rigatoni with mushroom and tomato cream sauce

Ingredients for 2 servings:

• 240g rigatoni
• 150 g mushrooms, brown
• 2 tbsp oil
• ½ onion(s)
• 1 garlic clove(s)
• 1 tsp tomato paste
• 100 ml white wine
• 100 ml water
• 1 tsp stock powder
• 200 g cream
• 3 tomatoes
• 3 tbsp, heaped Parmesan, grated
• Parsley, chopped
• Salt and pepper, black, from the mill
• Herbs such as basil, oregano, marjoram, rosemary…

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

easy and fast

Cook the pasta in plenty of salted water until al dente, then drain; do not overcook. Meanwhile, peel and finely dice the onion, then sauté in a little oil. Clean and slice the mushrooms, and add them to the onions. Briefly fry the crushed or finely diced garlic and tomato paste. Deglaze everything with white wine, then reduce slightly. Stir in the cream, diced tomatoes, salt, pepper, and seasonings, if desired. Finally, add the Parmesan cheese directly to the sauce and toss the sauce with the pasta. Serve with a green salad with a vinegar and oil dressing and a glass of white wine.