Rustic Red Sauce & Rigatoni
There’s no better way to get depth of flavor in a tomato-based red sauce than to slooow, slooow simmer it with lots of rustic veggies, reduced red wine and balsamic vinegar, and herbs. As a result, this sauce is a bit ragu-like, minus the meat. You won’t miss it. I promise.
Rigatoni pasta coated in a velvety red sauce with slow-simmered veggies, red wine, balsamic, and herbs.
- 2 tbsp. olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 medium fennel bulb (core and outer layer removed), diced
- 1 baby eggplant, diced
- 4 large or 6 small garlic cloves, minced or grated
- 2 c. low-sodium chicken or vegetable broth (avoid anything with high mushroom content)
- 2 heaping tbsp. tomato paste
- 1 c. red wine (something you would also drink)
- 1/4 c. balsamic vinegar
- 2 c. (1 24 oz. can) good quality crushed tomatoes
- 5-5.5 tsp. kosher salt, divided
- 1 tsp. dried thyme
- 1 tsp. dried oregano or marjoram
- 1 dried bay leaf
- 16-18 c. water
- 12-14 oz. rigatoni pasta, uncooked
- 1-2 tbsp. salted butter (optional)
- 3/4 c. grated Parmesan cheese (plus more for serving)
- fresh lemon wedges (for serving, optional)
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In a large, high-sided braiser or sauté pan (something fairly wide and at least 3 inches deep), warm the olive oil over medium heat. Add the diced onion, carrot, fennel, eggplant, and garlic. Let cook, stirring frequently, for 10 minutes until soft and lightly browned (adjust heat down if browning too quickly).
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Next, add a splash of broth (reserve remaining) and the tomato paste to the pan. Stir and let cook for 2-3 minutes longer. Then add the red wine and balsamic vinegar and bring to a gentle simmer. Stir frequently until the liquid reduces by about half (about 7-8 minutes).
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After reduced, add the rest of the broth, crushed tomatoes, 2 teaspoons kosher salt (reserve remaining), and all of the dried seasonings (thyme through bay leaf). Stir and bring back to a gentle simmer. Let simmer covered over low heat for 30-45 minutes (stirring occasionally). Then remove the lid or partially offset it and let simmer an additional 30-45 minutes until slightly thickened and velvety (as if some of the vegetables have melted into the broth).
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When preparing to serve, bring the water to a boil in a 6-8 qt. pot. Add 3 teaspoons kosher salt (reserve remaining) and pasta. Reduce the heat beneath the pot to medium to maintain a gentle boil, and cook the pasta until al dente (typically 10-12 minutes).
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As the pasta is cooking, stir 1-2 tablespoons butter into the sauce (if desired) and taste for seasoning. Add the remaining 1/2 teaspoon kosher salt if needed. When the pasta is done, use a fine mesh strainer or spider to transfer the pasta to the sauce. Before stirring, sprinkle 3/4 cup grated Parmesan cheese over the pasta and gently fold the pasta and cheese into the sauce together. Serve immediately with extra Parmesan cheese and a squeeze of fresh lemon juice over top or on the side.