Rosemary is a wonderful herb – fragrant and tasty. I use it wherever I can in bread and pizza doughs, roasted with potatoes, and infused into olive oil to give that extra layer of flavor to a dish.
4 Tbsp butter
1 clove garlic, crushed
2 Tbsp all-purpose flour
2 Tbsp tomato paste
1 1/2 cups chicken stock
2 Tbsp fresh rosemary, chopped*
1 Tbsp Worcestershire sauce
Parmigiano-reggiano, for garnish
Melt 2 tablespoons butter over medium heat and add garlic. Cook until garlic just starts to brown and remove the clove. Whisk flour and tomato paste into butter and cook for a couple of minutes (this will prevent the sauce from tasting like flour). Whisk in the stock, rosemary, tomato paste and Worcestershire sauce, one ingredient at a time. Simmer 5 minutes and add salt/pepper to taste. Toss 1 lb cooked pasta with sauce and garnish with cheese.
* Reduce rosemary to 1/2 – 1 tsp if using dried rosemary.