Fresh Tomato Sauce and Rigatoni

Christa Arwood

By
@leibersol

I love making garden fresh pasta sauces.


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Serves:

6

Prep:

15 Min

Cook:

1 Hr

Ingredients

3 lb
compari tomatoes
12
basil leaves chiffanade
1
roll pork breakfast sausage (hot)
1 pkg
diced pancetta
1
diced medium yellow onion
6 clove
minced garlic
1 can(s)
tomato paste
2
chicken bullion cubes
1 can(s)
chicken broth
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
olive oil
2 Tbsp
butter
1/4 c
chopped italian parsley
salt and pepper to taste
1/2 tsp
granulated sugar
1 box
rigatoni noodles
grated parmesan cheese

Directions Step-By-Step

1
add oil, butter, pancetta and onions to large saute pan and cook on a low/medium heat rendering fat from pancetta and softening onions. Cook until pancetta is browned and then add sausage and garlic cooking until sausage is broken up and browned.
2
Dice compari tomatoes and add to pan along with tomato paste, broth, bullion cubes, basil, parsley, and dried spices. Bring to boil then reduce heat and simmer until tomatoes are broken down and sauce thickens approx, 45 -60 min.
3
Boil pasta according to package directions and serve hot topped with pasta sauce and grated Parmesan cheese.

About this Recipe

Course/Dish: Pasta, Pork