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.
Enlarge Image Credit: Todd ColemanSERVES 6–8
INGREDIENTS3 tbsp. olive oil
2 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
INSTRUCTIONS1. 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.