CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
|
Pasta, Main dish, Ronzoni |
8 |
Servings |
INGREDIENTS
2 |
tb |
Olive or vegetable oil |
1 |
c |
Finely chopped onion |
1 |
|
Clove garlic; minced |
29 |
oz |
Tomato puree or tomato sauce |
14 1/2 |
oz |
Whole tomatoes; undrained |
6 |
oz |
Can tomato paste |
2 |
tb |
Chopped fresh parsley |
2 |
ts |
Sugar |
1 |
ts |
Salt |
1 |
ts |
Dried oregano leaves |
1/2 |
ts |
Dried basil leaves |
1/4 |
ts |
Ground black pepper |
16 |
oz |
Rigatoni; uncooked |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
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.
Prep Time: 35 min. Start to Finish: 40 min.
Posted to MM-Recipes Digest by "Paula M. Veltre"
<demoness@bellatlantic.net> on Nov 16, 1998
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