Rigatoni with savory tomato sauce

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

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