Homemade Rigatoni With San Marzano Sauce

UPDATED: January 10th 2014
This is an updated post with a new video cooking guide.





Homemade Rigatoni With San Marzano Sauce

Ingredients

500 grams 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

Method

Place oil in heavy saucepan over moderately high heat. Add the onion and garlic and saute, stirring occasionally, until it just starts to brown, about 5 minutes. Then stir in the Peperoncino or chili flakes.

Empty contents of tomato cans into a sieve, reserving 1 tin tomato liquid. Squeeze the juice out of the tomatoes with your hands, letting the juice out of the tomatoes with your hands, letting the juice run through the sieve. (The remaining tomatoes should be a coarse, chunky pulp.) Add the tomatoes and reserved liquid to pan with basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper and serve with pasta with some freshly grated Parmigiano-Reggiano.

Serves 6-8