This tomato sauce was absolutely delicious. I loved the complexity of flavor that developed with the hour of simmering as well as the smoothness from pureeing. Delicious. You can read my full review at: http://bit.ly/M9jJnP
Rigatoni in Tomato Sauce
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.
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Credit: Todd Coleman
INGREDIENTS
3 tbsp. olive oil2 medium carrots, minced
1 large yellow onion, minced
2 cloves garlic, minced
2 sprigs rosemary
2 sprigs sage
½ 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
¼ cup thinly sliced parsley leaves
⅓ cup coarsely grated pecorino romano or mozzarella
INSTRUCTIONS
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.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.
Ratings & Reviews (4)
Very good. Easy, lovely. Wife's fave sauce ever. Amatriciana though is out of this world.
I have an aversion to both rosemary and sage, so those were omitted, but the sauce still turned out beautifully. On of the best tomato sauces I've made. Make sure you have the hour to allow the flavors to meld while simmering, this makes the dish as the Themomchef said, but plan ahead. I hadn't read the recipe carefully and we didn't eat til after 8, totally worth it however.
great sauce recipe. i'd say it could go another hour to let the flavors develop even more, and ideally i'd let it chill overnight in the fridge, heating it up the next day. i didn't have the time for either, but i'm glad to have come across this!
Rigatoni in Tomato Sauce
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