This quick and easy one-pot pasta delivers delicious flavors that the whole family will enjoy.
Recipe tags: garlic base, moderate difficulty, main, pork, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 1 lb | Italian sausage, removed from casing and crumbled |
| ½ lb | mushrooms, sliced |
| 1 | onion, diced |
| 3 | garlic cloves, sliced |
| 1 tbsp | fresh rosemary, finely chopped |
| 1 lb | rigatoni |
| 13.8 oz | Pomì Crushed Tomatoes with Basil |
| ½ tsp | Pomì Double Concentrated Tomato Paste |
| 1 cup | grated Parmesan cheese, divided |
| ¼ cup | fresh parsley, finely chopped |
| 1 pinch | red pepper flakes |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
Directions
Heat oil in large saucepan set over medium-high heat. Add sausage; cook for 3 to 5 minutes or until starting to brown. Stir in mushrooms, onion, garlic and rosemary; cook for 5 to 8 minutes or until mushrooms start to soften.
Add pasta, 1 cup of water, tomatoes, tomato paste and Roasted Garlic Base. Cover and bring to boil, stirring occasionally. Cook for 8 to 10 minutes or until pasta is tender but firm and most of the water has evaporated.
Stir in half of the Parmesan cheese, parsley and red pepper flakes. Serve with remaining Parmesan cheese.
Tip: Substitute penne or corkscrew pasta for rigatoni.