- 300g rigatoni
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, finely chopped
- 300g chestnut mushrooms, sliced
- few thyme sprigs or good pinch dried
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 150ml beef consommé from a can
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tsp tomato purée
Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.