Emprimir
Correo Electrónico
Ingredientes
- 1 kg of Homemade Rigatoni or Store-bought, cooked el-dente
- Parmigiano-Reggiano
- San Marzano Sauce
- 2 Tbsp Olive Oil
- 1 Large Yellow Onion, peeled and chopped
- 4 Cloves of Garlic, peeled and chopped
- 2 Tbsp of Peperoncino (chili in olive Oil) available at Italian Stores or 2 tsp of Chili Flakes
- 2 Tins 796ml/28oz San Whole Marzano Tomatoes, reserved tomato juice from 1 tin
- 1/4 Cup firmly packed fresh Basil leaves, torn
- 2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
- 2 tsp Cane Sugar
- Sea Salt to taste
- Black Pepper
View Full Recipe at Seasaltwithfood
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 219g | |
| Calories 454 | |
| Calories from Fat 306 | 67% |
| Total Fat 34.5g | 43% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 460mg | 19% |
| Potassium 316mg | 9% |
| Total Carbs 25.92g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 14.52g | 10% |
| Protein 12.49g | 20% |
%20Add%20the%20tomatoes%20and%20reserved%20liquid%20to%20pan%20with%20basil%20and%20parsley.%20Simmer%20for%2010%20minutes,%20season%20with%20sugar,%20salt,%20pepper%20and%20serve%20with%20pasta%20with%20some%20freshly%20grated%20Parmigiano-Reggiano.%3C/p%3E%3Cp%3EServes%206-8%3C/p%3E%3Cp%3EHomemade%20Rigatoni%20With%20San%20Marzano%20Sauce%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E1%20kg%20of%20Homemade%20Rigatoni%20or%20Store-bought,%20cooked%20el-dente%3C/p%3E%3Cp%3EParmigiano-Reggiano%3C/p%3E%3Cp%3ESan%20Marzano%20Sauce%3C/p%3E%3Cp%3E2%20Tbsp%20Olive%20Oil%3C/p%3E%3Cp%3E1%20Large%20Yellow%20Onion,%20peeled%20and%20chopped%3C/p%3E%3Cp%3E4%20Cloves%20of%20Garlic,%20peeled%20and%20chopped%3C/p%3E%3Cp%3E2%20Tbsp%20of%20Peperoncino%20(chili%20in%20olive%20Oil)%20available%20at%20Italian%20Stores%20or%202%20tsp%20of%20Chili%20Flakes%3C/p%3E%3Cp%3E2%20Tins%20796ml/28oz%20San%20Whole%20Marzano%20Tomatoes,%20reserved%20tomato%20juice%20from%201%20tin%3C/p%3E%3Cp%3E1/4%20Cup%20firmly%20packed%20fresh%20Basil%20leaves,%20torn%3C/p%3E%3Cp%3E2%20Tbsp%20Chopped%20Italian%20Flat%20Leaf%20Parsley,%20chopped%3C/p%3E%3Cp%3E2%20tsp%20Cane%20Sugar%3C/p%3E%3Cp%3ESea%20Salt%20to%20taste%3C/p%3E%3Cp%3EBlack%20Pepper%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EPlace%20oil%20in%20heavy%20saucepan%20over%20moderately%20high%20heat.%20Add%20the%20onion%20and%20garlic%20and%20saute,%20stirring%20occasionally,%20until%20it%20just%20starts%20to%20brown,%20about%205%20minutes.%20Then%20stir%20in%20the%20Peperoncino%20or%20chili%20flakes.%3C/p%3E%3Cp%3EEmpty%20contents%20of%20tomato%20cans%20into%20a%20sieve,%20reserving%201%20tin%20tomato%20liquid.%20Squeeze%20the%20juice%20out%20of%20the%20tomatoes%20with%20your%20hands,%20letting%20the%20juice%20out%20of%20the%20tomatoes%20with%20your%20hands,%20letting%20the%20juice%20run%20through%20the%20sieve.%20(The%20remaining%20tomatoes%20should%20be%20a%20coarse,%20chunky%20pulp.)%20Add%20the%20tomatoes%20and%20reserved%20liquid%20to%20pan%20with%20basil%20and%20parsley.%20Simmer%20for%2010%20minutes,%20season%20with%20sugar,%20salt,%20pepper%20and%20serve%20with%20pasta%20with%20some%20freshly%20grated%20Parmigiano-Reggiano.%3C/p%3E%3Cp%3EServes%206-8%3C/p%3E){kind=link}