fresh tomato sauce and rigatoni
(2 ratings)
I love making garden fresh pasta sauces.
►
(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For fresh tomato sauce and rigatoni
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3 lbcompari tomatoes
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12basil leaves chiffanade
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1roll pork breakfast sausage (hot)
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1 pkgdiced pancetta
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1diced medium yellow onion
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6 cloveminced garlic
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1 cantomato paste
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2chicken bullion cubes
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1 canchicken broth
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1 tspgarlic powder
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1 tsponion powder
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1 tspolive oil
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2 Tbspbutter
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1/4 cchopped italian parsley
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salt and pepper to taste
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1/2 tspgranulated sugar
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1 boxrigatoni noodles
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grated parmesan cheese
How To Make fresh tomato sauce and rigatoni
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1add 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.
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2Dice 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.
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3Boil pasta according to package directions and serve hot topped with pasta sauce and grated Parmesan cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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