Serves 2
rigatoni pasta 150g (try Barilla available at gourmet stores)
butter 25g
onion 1, peeled and grated
garlic clove 1, crushed
portobello mushrooms 250g, sliced
red wine 175ml
thyme a few sprigs
tomato purée 1 tbsp
vegetable stock 200ml
salt and pepper to taste
Cook the pasta following pack instructions. Heat the butter in a pan and add the onion and garlic, then cook for 3 minutes. Add the mushrooms and cook until soft and golden, about 6-7 minutes. Add the wine, thyme, tomato purée and stock, then simmer for 15 minutes until thickened a little. Season well. Drain the pasta and toss with the sauce.