fresh tomato sauce and rigatoni
I love making garden fresh pasta sauces.
prep time
15 Min
cook time
1 Hr
method
---
yield
6 serving(s)
Ingredients
- 3 pounds compari tomatoes
- 12 - basil leaves chiffanade
- 1 - roll pork breakfast sausage (hot)
- 1 package diced pancetta
- 1 - diced medium yellow onion
- 6 cloves minced garlic
- 1 can tomato paste
- 2 - chicken bullion cubes
- 1 can chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1/4 cup chopped italian parsley
- - salt and pepper to taste
- 1/2 teaspoon granulated sugar
- 1 box rigatoni noodles
- - grated parmesan cheese
How To Make fresh tomato sauce and rigatoni
-
Step 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.
-
Step 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.
-
Step 3Boil pasta according to package directions and serve hot topped with pasta sauce and grated Parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes