There is a rosemary bush in our front garden and it often comes to the rescue when we have pretty much nothing for dinner. Provided you have a rosemary bush at your disposal this is pretty much a store cupboard dish and also handy for using the end of a jar of cream. This is surprisingly tasty and a great throw together weeknight dish.
Wine Suggestion: this dish suits a rustic red wine with a bit of “garrigue”, the southern French earthy, herby, spice that is a bit wild and untamed. This time we opened a wine that has this in spades, the Mas Conscience “le Cas” which is 100% old vine Carignan, which is all black fruits hints of hot rocks and earth, and wild Languedoc spices. Not shy in character but a good match nonetheless.
Rigatoni with Tomato & Rosemary Sauce – serves 4
- 4 sprigs of rosemary, leaves finely chopped and stalks discarded
- 2 x 400g tins chopped tomatoes
- a pinch of chilli flakes
- 400g rigatoni or penne
- 100ml double cream
- 1 tsp sugar
Fry the chopped rosemary in a tablespoon of olive oil for about a minute. Stir in the tinned tomatoes and the chilli flakes, then simmer hard for 12 minutes.
Meanwhile, cook the pasta in lots of salted boiling water according to the time indicated on the pack.
Stir the double cream into the sauce along with the sugar and plenty of seasoning, then mix in the drained pasta and serve.
(Original recipe from BBC Good Food Magazine, February 2011.)
Jono & Jules do food & wine 
Looks very tasty!
Thanks Yvette!