Rosemary Pasta Sauce

Rosemary Pasta Sauce

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7 people made this

I love rosemary and this tomato-based pasta sauce showcases it nicely. Great for when you want something a little different.


Serves: 4 

  • 1 1/2 tablespoons vegetable oil
  • 1/2 onion, diced
  • 1 clove garlic
  • 125g mushrooms, diced
  • 1/4 green capsicum, seeded and diced
  • 1 cup diced fresh tomatoes
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 cups (500ml) beef stock
  • 250g uncooked spaghetti
  • 1/2 cup (60g) plain flour

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat the oil in a frypan over medium heat and cook the onion and garlic until tender. Mix in mushrooms, green capsicum and tomatoes. Season with rosemary, salt and pepper. Stir in tomato paste and beef stock. Reduce heat to low, cover and simmer 15 minutes.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  3. Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

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