Active Time
N/A
Total Time
N/A
Yield
Serves : 4

How to Make It

Step 1    

Heat 1/4 cup of the oil in a large saucepan. Add 2 tablespoons of the garlic and cook over moderate heat, stirring constantly, until golden, about 3 minutes. add the tomatoes and crush them with the back of a spoon. Add the basil, oregano, salt and 1/4 teaspoon of crushed red pepper and cook over moderately low heat, stirring occasionally, until thick, about 45 minutes.

Step 2    

Cook the rigatoni in a large pot of boiling salted water until al dente; drain. Transfer to a large warmed serving bowl.

Step 3    

Heat the remaining 1 tablespoon of olive oil in a large saucepan. Add the black pepper and the remaining 1 teaspoon minced garlic and 1/2 teaspoon crushed red pepper. Cook over moderate heat until the garlic is light golden, about 3 minutes. Add the tomato sauce and the sage and cook until heated through. Add the Pepato and cook over low heat until the cheese just begins to melt, about 1 minute. Immediately pour the sauce over the pasta and toss well. Serve right away.

Make Ahead

The tomato sauce can be prepared through Step 1 and refrigerated for up to 1 day.

Suggested Pairing

A Sangiovese is a perfect match for this peppery pasta dish.

You May Like