Tuesday, January 3, 2017

Rigatoni with spicy tomato sauce

Here I go again trying another persons(chef )(Missy Robbins) pasta sauce. I found this recipe in People Magazine and very tasty.  Try it!  Note:  I did adapt this recipe to our liking. It doesn't take much time to create this wonderful meal.

My adapted version


1 lb. rigatoni cooked 
1/2 cup olive oil
11 cloves garlic
1/4 can tomato paste*
2-28 oz. cans whole San Marzano tomatoes, drained and crushed reserving 1 cup juice
1 T fennel seed*
1 T chopped oregano, plus whole leaves for serving*
1 1/2 to 2T crushed red pepper*
Grated pecorino Romano cheese (someone else loves this cheese) THE BEST CHEESE

Cook pasta in a large stockpot of well -salted water for 2 to 3 minutes less than the directions call for.
Drain pasta...Reserve 1/4 cup liquid** I reserved 1/2 cup
Heat in a dutch oven over low 8 garlic cloves, and increase to medium-low stirring occasionally until soft and lightly caramelized, 5 to 8 minutes. thinly slice remaining garlic and add to oil.
Cook, stirring occasionally about one minute.  Add tomato paste and cook, stirring often until a deep color develops, about 3 to 5 minutes.

Add tomatoes, reserved tomato juice, fennel, oregano and crushed red pepper.  Cook stirring often for about 30 minutes.

Add reserved liquid to the sauce, stir to combine.  Add cooked pasta and cook until pasta is heated through.  Sprinkle with cheese and oregano leaves.

In 50 minutes you should have a great meal.

****My adaptation is as follows.

Less garlic about 4 cloves all minced
1 used 1 can of tomato paste
I used less fennel about 1/2 tsp.
I did not use oregano at all.  We don't care for it.
Also watch amount or red pepper...It is very hot so adjust to your taste.

Her Version
Happy Cooking from my kitchen to yours,

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