The tomato risotto-style pasta is a truly delicious first course. It is an original and tasty way to prepare pasta, cooking it directly in the pan with the sauce as if it were a risotto. I recommend using a short type of pasta, such as mezze penne, fusilli, or rigatoni. For the broth, I used Il Mio Brodo Star – Beef, 100% natural and preservative-free, it’s practical and fast!
The tomato risotto-style pasta is really delicious and simple because it is made using only one pan and a pot to heat the broth. Try it and you won’t regret it!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10 oz pasta
- 1 1/4 cups tomato sauce
- 4 1/4 cups Il Mio Brodo STAR – Beef
- to taste extra virgin olive oil
- to taste salt
- 1/2 onion
- to taste chili pepper
- 1 knob butter
How to Make Tomato Risotto-style Pasta
In a large pan, add a drizzle of olive oil and the chopped onion. Sauté for about 3-4 minutes over medium-high heat.
Add the pasta and toast for a few minutes, then pour in the tomato sauce and a ladle of boiling broth.
Let it cook over medium heat, stirring occasionally and adding a little broth when necessary.
Season with salt and cook until done, turn off the heat and add the oregano and butter. Mix well and serve hot.
Useful Tips and Variations on Tomato Risotto-style Pasta
For the best result, use a large pan to prevent the sauce from spilling over. You can add mushrooms, peas, bacon, or alternatively, seafood sauce.
