Shelly's Recipe

Rigatoni in Tomato Sauce

Category: Pasta

One (28 oz) can whole, peeled tomatoes in juice, crushed by hand
3 tbsp extra virgin 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
Kosher salt
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 cheese

Heat olive oil in a 4 quart 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 1-2 minutes.

Add wine, and cook, stirring, until reduced by half, about 5-6 minutes.

Add tomatoes, and bring to a boil.

Reduce heat to medium-low, and cook, stirring, until reduced, about 1 hour.

Discard herbs and puree 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 pasta.

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. Serves 6 to 8.
That's it!