400g fresh tomatoes, cut into pieces
4 garlic cloves, peeled
1 red onion, peeled and diced
1 tsp dried oregano
Extra virgin olive oil
1 cup Tatua Cooking Cream
2 tsp sugar
¼ sundried tomatoes, finely sliced
1 cup fresh basil
2 cups baby spinach
500g dried rigatoni pasta, cooked as per pack instruction
Fresh parmesan, to finish