The Communal Pantry
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The Communal Pantry
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Rigatonis

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By Charlie and Mildred Pedrotti

Hearty rigatonis bathed in a savory, aromatic tomato-sage sauce, elevating your pasta game.

EntreePastaItalian

Ingredients

  • 1 medium onion, diced
  • 1–2 Tbsp cooking oil
  • 1 small can Tomato Sauce
  • 1 small can Tomato Paste
  • 1 tomato paste can of water
  • ½ tsp salt (or to taste)
  • ½ tsp pepper (or to taste)
  • ½–1½ tsp rubbed sage
  • 1 tsp garlic chips or garlic powder
  • Grated Romano or Parmesan cheese for serving
  • Rigatoni

Instructions

  1. Brown diced onion in cooking oil over medium heat until well browned.
  2. Remove pan from heat and add tomato paste, water, salt, pepper, sage, and garlic; stir to combine.
  3. Cover and simmer on very low heat at least 30 minutes, stirring occasionally.
  4. Bring a large pot of salted water to a boil.
  5. Add pasta and stir continuously for the first few minutes.
  6. Reduce heat to medium and cook 12–17 minutes until slightly softer than al dente.
  7. Drain pasta and return to the pot.
  8. Add plenty of grated Romano (or Parmesan) and enough sauce to coat the pasta well.
  9. Serve with additional sauce on the side (and bread, if desired).

Notes

Make extra to eat on bread, roast, or just with a spoon.