Fresh Tomato Sauce and Rigatoni

Christa Arwood


I love making garden fresh pasta sauces.

★★★★★ 2 votes
15 Min
1 Hr


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

How to Make Fresh Tomato Sauce and Rigatoni


  • 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.
  • 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.
  • 3Boil pasta according to package directions and serve hot topped with pasta sauce and grated Parmesan cheese.

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About Fresh Tomato Sauce and Rigatoni

Course/Dish: Pasta, Pork

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