Ronzoni Rigatoni With Savory Tomato Sauce

Ronzoni Rigatoni With Savory Tomato Sauce

Prep Time: 35 min.
Start to Finish: 40 min.


2 tablespoons olive or vegetable oil
1 cup finely chopped onion
1 clove garlic, minced
3-1/2 cups (29-oz. can) tomato puree or tomato sauce
1-3/4 cups (14-1/2-oz. can) whole tomatoes, undrained
2/3 cup (6-oz. can) tomato paste
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 cups (16 oz.) RONZONI Rigatoni, uncooked
Grated Parmesan cheese (optional)

In large saucepan over medium heat, heat oil. Add onion and garlic; cook until onion is tender, but not brown. Stir in remaining ingredients except pasta and cheese. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. Cook pasta according to package directions; drain. Serve sauce over hot pasta; sprinkle with cheese, if desired. 6 to 8 servings.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)