Ronzoni Pasta

For calm days with no fuss dinners, try this Rotini al Pomodoro 🍅

Ingredients
Kosher salt
1 ½ Tbsp olive oil
Freshly ground black pepper
1 small onion, chopped
1 cup shredded carrots
1 2-inch sprig rosemary
2 Tbsp tomato paste
½ cup dry white wine
1 28 oz. can whole peeled tomatoes, crushed by hand or with kitchen shears
12 oz. Ronzoni Rotini
1 Tbsp chopped flat-leaf parsley
Grated Parmesan for serving

Instructions
1. Add onion, carrots, rosemary, and tomato paste to a large skillet over medium-high heat until very hot. Cook, stirring, until the vegetables soften, about 5 minutes.

2. Bring a large pot of salted water to a boil. Cook pasta according to package directions.

3. To the skillet, add wine and simmer until reduced by about half, then add tomatoes. Simmer briskly, stirring occasionally, until thickened, about 25 minutes. Optional: Use an immersion blender for smooth sauce.

4. Serve pasta topped with sauce, parsley, and Parmesan. Enjoy!