A classic Italian soup recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. In summer you can replace the tinned tomatoes with 500g of skinned and seeded ripe fresh tomatoes.
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At present I am using some Tuscan sausages with Rosemary from my local Italian shop Galli Nero for this.
1 tbsp olive oil | 400g tin plum tomatoes, drained |
1 small red onion, peeled and chopped | Salt and black pepper |
4 Italian spicy pork sausages, skins removed and crumbled | 150-200g Penne rigata |
1 tsp chopped fresh rosemary | 150 ml double cream |
I bay leaf | 75g freshly grated parmesan |
1 small dried chilli, crumbled |
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