Serves 4
Prep 5 minutes Cook 12 minutes
300g dried rigatoni pasta leftover Slow cooker beef with reserved sauce, shredded (see recipe left)
680g jar tomato passata sauce
2/4 cup shaved pecorino cheese shredded basil leaves, to serve
1 Cook pasta in a large saucepan of boiling salted vvater, following packet directions, until just tender. Drain.
2 Meanwhile, place beef and sauces in a saucepan. Stir. Bring to boil over medium- high heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until thickened.
3 Add pasta. Top with cheese and basil.
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