Fresh Tomato Sauce and Rigatoni

Christa Arwood


I love making garden fresh pasta sauces.


★★★★★ 2 votes

15 Min
1 Hr


  • 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
  • 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


  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.

Printable Recipe Card

About Fresh Tomato Sauce and Rigatoni

Course/Dish: Pasta, Pork

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