Ingredients
| 16 oz | Pastene Italian Rigatoni | |
| 2 | 28 oz cans Pastene D.O.P. San Marzano Tomatoes | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 6-8 | garlic cloves, minced | |
| ¾ cup | red wine | |
| red pepper flakes to taste | ||
| garlic salt to taste | ||
| black pepper to taste | ||
| 1 cup | fresh basil, chopped | |
| 1 Tbsp | sugar | |
| salt for pasta water | ||
| ½ cup | pecorino romano cheese, grated |
Directions
by Alexia @Uhadmeatkitchen
- In a large skillet on medium heat, add oil and garlic. Sauté the garlic until lightly browned. Season to taste with some red pepper flakes.
- Add the tomatoes and then the red wine.
Season to taste with garlic salt and black pepper. - Add the sugar and mash the tomatoes with a potato masher or the back of a wooden spoon. Add the basil and blend well.
- Simmer on low for about 45 minutes to an hour, stir frequently.
- When the sauce is almost done, bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and top with the sauce.
- Top with chopped basil and cheese and serve.
