Rosemary Pasta Sauce

    35 minutes

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

    8 people made this

    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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    Reviews and Ratings
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    Reviews in English (6)


    What a good flavor combination. I used EVOO instead of vegetable, and used liguine because it was what I had on hand, otherwise followed the recipe completely. The flavor was very good, a great combination of flavors, and not your regular pasta dish. However the flour measurement is way off. I think 1/4 of a cup is plenty, if not too much. I definitely recommend adding in little by little until you get the consistancy desired. Overall very flavorful, but wish I didn't use as much flour as called for. Thank you for sharing, I will most likely make this again.  -  06 Aug 2006  (Review from Allrecipes USA and Canada)


    Good, quick pasta sauce! I added some basil, parsley, and parmesan cheese.  -  06 Jul 2005  (Review from Allrecipes USA and Canada)


    Not bad. Something gave it a slight bitter flavor though, perhaps too much rosemary? I might make this again in a pinch, as it is healthy and the ingredients are commonly on hand.  -  05 Jul 2005  (Review from Allrecipes USA and Canada)