Rigatoni in Tomato Sauce
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon.
Yield: serves 6-8
- 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
- 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.
- 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.