Fusilli With Two Sauces

Preparation:

Preparation: While the salted water for the pasta is boiling, heat the butter in a pan with the garlic cloves, which will then be removed, add the stock cube, the tomato concentrate and a few spoonfuls of warm water until to get the right density. Season with salt and pepper. Throw away the pasta. In another saucepan, heat the cream with the sprig of rosemary and the pepper. When it is boiling, remove the rosemary and add a spoonful of the first sauce. Drain the fusilli, pour them into the pan with the first sauce, mix and serve by placing the second sauce on the pasta, which the diners will mix individually. If you decide to serve this preparation in an elegant lunch, the second sauce will be brought to the table separately, in a gravy boat, which with its presence contributes to the tone of the equipment.