Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive or vegetable oil |
1 cup | Finely chopped onion |
1 \N | Clove garlic; minced |
29 ounces | Tomato puree or tomato sauce |
14½ ounce | Whole tomatoes; undrained |
6 ounces | Can tomato paste |
2 tablespoons | Chopped fresh parsley |
2 teaspoons | Sugar |
1 teaspoon | Salt |
1 teaspoon | Dried oregano leaves |
½ teaspoon | Dried basil leaves |
¼ teaspoon | Ground black pepper |
16 ounces | Rigatoni; uncooked |
\N \N | Grated Parmesan cheese |
In large saucepan over medium heat; heat oil. Add onion and garlic; cook until onion is tender; but not brown. Stir in remaining ingredients except pasta and cheese. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes; stirring occasionally. Cook pasta according to package directions; drain. Serve sauce over hot pasta; sprinkle with cheese; if desired. 6 to 8 servings.
Prep Time: 35 min. Start to Finish: 40 min.
Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@...> on Nov 16, 1998