Rigatoni in Tomato Sauce

  • Serves

    serves 6-8


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.


  • 3 tbsp. olive oil
  • 2 medium carrots, minced
  • 1 large yellow onion, minced
  • 2 cloves garlic, minced
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 12 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
  • 14 cup thinly sliced parsley leaves
  • 13 cup coarsely grated pecorino romano or mozzarella


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.

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