Rigatoni with savory tomato sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive or vegetable oil |
| 1 | cup | Finely chopped onion |
| 1 | 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 |
| Grated Parmesan cheese | ||
Directions
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