Rigatoni in Tomato Sauce

Name: Rigatoni in Tomato Sauce
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 tbsp. olive oil; 2 medium carrots, minced; 1 large yellow onion, minced; 2 cloves garlic, minced; 2 sprigs rosemary; 2 sprigs sage; 1 ⁄ 2 cup red wine; 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand; Kosher salt and freshly ground black pepper, to taste; 1 lb. dried rigatoni; 1 ⁄ 4 cup thinly sliced parsley leaves; 1 ⁄ 3 cup coarsely grated pecorino romano or mozzarella

Serves
serves 6-8

TODD COLEMAN

Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the food cart Artigiano in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.

Ingredients

3 tbsp. olive oil
2 medium carrots, minced
1 large yellow onion, minced
2 cloves garlic, minced
2 sprigs rosemary
2 sprigs sage
¹⁄₂ cup red wine
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
Kosher salt and freshly ground black pepper, to taste
1 lb. dried rigatoni
¹⁄₄ cup thinly sliced parsley leaves
¹⁄₃ cup coarsely grated pecorino romano or mozzarella

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Instructions

Step 1

Heat oil in a 4-qt. saucepan over medium heat. Add carrots and onion, and cook, stirring, until soft, about 9 minutes. Add garlic, rosemary, and sage, and cook, stirring, until fragrant, about 1 minute. Add wine, and cook, stirring, until reduced by half, about 5 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring, until reduced, about 1 hour. Discard herbs and purée sauce in a blender. Season sauce with salt and pepper; keep warm.

Step 2

Bring a large pot of salted water to a boil over high heat, and add rigatoni; cook, stirring, until al dente, about 9 minutes. Drain pasta, reserving 1 cup pasta water. Toss pasta and sauce in a bowl, adding tablespoons of pasta water to create a smooth sauce. Divide pasta and sauce among bowls, and garnish with parsley and cheese.