| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Main dish, Pasta, Ronzoni | 8 | Servings | |
INGREDIENTS
| 2 | T | 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 | T | Chopped fresh parsley |
| 2 | t | Sugar |
| 1 | t | Salt |
| 1 | t | Dried oregano leaves |
| 1/2 | t | Dried basil leaves |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 23.2mg
Sodium: 1582.7mg
Potassium: 720.5mg
Carbohydrates: 21.6g
Fiber: 4.1g
Sugar: 12.1g
Protein: 13.7g