Rigatoni With Roasted Tomato Sauce

Rigatoni with Roasted Tomato Sauce & Garlic Baguette




Prep Time: 20 Min
Cook Time: 55 - 60 Min

Yields: 4 Servings

WHAT YOU NEED

• 454g Dry Rigatoni Pasta
• EVOO
• 10 Vine Tomatoes, halved
• 1 Large Yellow Onion, chopped
• 7 cloves Garlic, crushed
• 1 Carrot, peeled & chopped
• 1 Bell Pepper, chopped
• Handful Fresh Basil, torn
• Splash Red Wine Vinegar
• Red Pepper Flakes, S & P, Dried Oregano
• 1/2 C Whipping Cream, room temperature
• 1/2 C Pecorino, grated
• 2 Tbsp. Unsalted Butter
• 1/2 326g French Baguette
• 3 Tbsp. Unsalted Butter, 1/4 Tsp. Red Pepper Flakes, 1 Tsp. Italian Seasoning, 2 Cloves Garlic, crushed & pressed, Sea Salt

DIRECTIONS

• Preheat oven to 400 F
• Place the tomatoes sliced side down on a parchment lined baking sheet. Next, scatter the onion, carrot, pepper, garlic cloves, and torn basil. Drizzle everything with a good amount of EVOO and the splash of vinegar. Season liberally with sea salt, cracked pepper, dried oregano, and desired amount of pepper flakes. Bake 30 - 35 minutes until veggies are tender.
• In the meantime, heat a large pot of cold, heavily salted water on medium high heat. Once boiled, add the rigatoni and cook to al dente. Strain, reserve pasta water, and set aside.​

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• Once the veggies are roasted, transfer everything to a blender along with the cream. Blend in two batched if needed. Return the sauce to a large skillet and bring it to a boil. Now, reduce heat heat to medium low and simmer for 15 minutes.
• For the baguette, slice it open and place it on a baking sheet open side up. Melt the butter along with the Italian seasoning, garlic, pepper flakes, and some sea salt, in the microwave. Once soft, spread it all over the open side of the baguette. Place the baguette in to the oven for 7 - 10 minutes @ 400 F and finish under the broiler for some browning action.
• Back to the sauce. Add the butter and stir it in until melted. Taste the sauce and adjust the seasoning at this point. Add the cooked rigatoni to the skillet and continue to stir over medium low heat as everything gets nice and coated. Add the pecorino and some of the reserved pasta water. Stir until cheese is melted in to the sauce. Taste again and adjust salt if desired.
• Slice the baguette in to individual pieces. Serve pasta garnished with fresh basil / parsley, pepper flakes, & additional grated pecorino. ENJOY!

HAPPY VEG