Fusilli with tomato sauce and chili crumbs

Name: Fusilli with tomato sauce and chili crumbs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 4 Garlic cloves; 2 Tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (à 850 ml) Tomatoes; 100 g Whipped cream; 400 g short noodles (e.g. Fusilli); 3 Disc/s Toast; 2 Branch/s Rosemary; 1 red chilli pepper; 2 TABLESPOONS Butter

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
4 Garlic cloves
2 Tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (à 850 ml) Tomatoes
100 g Whipped cream
400 g short noodles (e.g. Fusilli)
3 Disc/s Toast
2 Branch/s Rosemary
1 red chilli pepper
2 TABLESPOONS Butter

Directions

1
Peel and chop the onion. Peel garlic. Fresh tomatoes wash, halve. Fry tomatoes and garlic in hot oil. Season with salt and pepper, remove tomatoes. Add onion, canned tomatoes and cream, bring to the boil, season.
2
Cook the pasta in 3-4 l salted water (1 teaspoon salt per litre) according to the instructions on the packet. Crumble bread. Wash the rosemary and pluck the needles. Cut the chilli lengthwise, remove seeds, wash and chop. Roast everything in butter. Puree tomato sauce. Drain noodles, add S