Tomato risoni, a perfect first course for autumn evenings, easy and quick to prepare. You just need to prepare a simple tomato sauce and cook the pasta: you will get this dish that is halfway between a tomato risotto and a soup.
The tomato risoni remain creamy but you can choose whether to make them more or less soupy, depending on your taste.
I really liked this dish, and since it is a quick recipe to prepare and I can also use leftover tomato sauce from the day before, I believe it will become part of my weekly menus. Another way to recycle the sauce is to prepare eggs with tomato or pizzaiola potatoes, two recipes that save dinner.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz risoni
- to taste vegetable broth
- 10.5 oz tomato sauce
- a quarter onion
- extra virgin olive oil
- pepper
- salt
Steps to Make Tomato Risoni
First, prepare the sauce: chop the onion and sauté it in a little oil for 2 minutes. Now add the tomato sauce, a pinch of salt, and let it cook with the lid on for 10 minutes.
At this point, add 2 ladles of boiling broth and the pasta. Cook, stirring occasionally to prevent it from sticking to the bottom, and if it gets too dry, add more broth.
At the end of cooking, adjust the salt, divide the tomato risoni into plates, and finish with a grating of pepper and a drizzle of raw oil.
Questions and Answers
Can I add cheese?
Yes, of course. You can add grated Parmesan or diced mozzarella with the heat off. Stir and divide the risoni into plates.
