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Le mariage des arômes des fines herbes (et la touche de crème!) donne à cette petite sauce végétarienne toute simple une saveur étonnement riche, complexe et raffinée.
Main dishes

Sughetto Agli Aromi (Fine Herbs Sauce)

Le mariage des arômes des fines herbes (et la touche de crème!) donne à cette petite sauce végétarienne toute simple une saveur étonnement riche, complexe et raffinée.

It’s no coincidence the term “fine herbs” is always plural—it takes a bundle of these aromatic leaves to truly appreciate their flavours. And for this recipe, we do more than simply garnish the dish with a few leaves to make it look cute. In this sughetto, the fine herbs quite literally steal the show! The blend of aromas (and a touch of cream) give this humble vegetarian sauce an incredibly rich, complex, and refined flavour. It’s a perfect quick accompaniment to your favourite pasta. For nights when you’re pressed for time, we suggest you try it with our mezzi rigatoni, and for weekend projects, check out our recipe for homemade cavatelli. Something tells us you’ll be pleased!

Preparation 10 min
Cooking time 30 min
Portions 4

Ingredients

Preparation

  1. In a large saucepan, heat the olive oil. Add the garlic, onion, rosemary, sage, parsley, and oregano. Cook over medium heat for 5 minutes, stirring occasionally.
  2. Add the passata. Salt and pepper to taste. Let simmer over medium heat for 20 to 25 minutes.
  3. Meanwhile, cook the pasta al dente in a large pot of salted boiling water.
  4. When the sauce is ready, remove from the heat and slowly incorporate the 35% cream while stirring.
  5. Drain the cooked pasta and add to the sauce. Mix well to coat.
  6. Garnish with the freshly grated Parmesan and serve. Buon appetito!
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