Rigatoni with rich mushroom sauce

• rigatoni↗300g g
• olive oil↗2 tsp tsp
• red onion↗1

  finely chopped

• chestnut mushrooms↗300g g

  sliced

• thyme↗few

  few

• beef↗150ml ml

  consommé from a can

• tomato purée↗2 tsp tsp

Step-by-step instructions

1. 1

   Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.

2. 2

   Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.