by carrie
Description
The Barilla Mezzi Rigatoni Pasta is one of my favorite to use for this dish. I like the texture and how the sauce clings to the pasta.
Servings
6
Ingredients
1 small onion chopped
10 Leaves of Basil Chopped
1/4 cup of flat leaf Italian Parsley chopped
4 Garlic cloves Minced
2 cans of whole plum "San Marzano" tomatoes
Salt
Olive Oil
2 Cups of Pecorino Romano Cheese Grated
Preparation
In a pot cover the bottom with olive oil with heat on medium
Add the onion, garlic and salt to sauté for about 4 minutes. Make sure you keep pushing the mixture around so that the garlic doesn't burn
Once the onions start to caramelize add the basil and the parsley and mix all together
Next add the plum tomatoes and switch the heat to high to get a boil
Once the sauce is at boil start to break down the tomatoes with your spoon to help speed up the process
Once the tomatoes start to break down but on medium and cook for 30-45 minutes adding salt to taste
When the sauce is close to being done bring a tall pot of water to a boil
Once the water is boiling add some salt
Next add the box of Mezzi Rigatoni Pasta & cook 2 minutes less than Al dente according to the box instructions
Drain the pasta once it is done and put back in the pot
Add Olive oil and the 1/2 cup of grated pecorino Romano cheese mixing all together to coat the pasta
Next start to ladle the sauce over to the pasta in the pot. Once the pasta is all mixed and coated with sauce put in a casserole or bake dish to bake in the over for 10 minutes at 375 degrees
Serve with a sprinkle of pecorino on top
