Mushroom Fagottini with Creamy Tomato Sauce

We picked up a half kilo of fagottini at Market Fresh the other day with no real plans for what to do with it, and then turned some bits and pieces we had lying around into a sauce. The results were delicious and there were no leftovers.

Ingredients

• 30mL olive oil
• 1 large onion, diced
• 5 garlic cloves, diced
• 540mL tin of diced tomatoes
• fresh basil
• hot pepper flakes
• salt and pepper
• 250mL cream
• 1 parmesan rind
• 1 romano rind
• 500g fagottini (or similar stuffed pasta)

Procedure

1. Sautee the onion in the olive oil over medium high heat.
2. Add the garlic and cook until fragrant, ~30 seconds.
3. Add the tomatoes, basil, hot pepper flakes, and salt and pepper to taste.
4. Simmer, covered, for ~10 minutes, to soften the tomatoes, stirring occasionally.
5. Add the cream and cheese rinds and cover for another 5-10 minutes to soften the rinds, then uncover and continue simmering until desired thickness is reached.
6. Fish out the rinds and toss with the pasta. Eat.