Rigatoni with Roasted Tomato Sauce

Updated at: Wed, 16 Aug 2023 20:32:10 GMT

Step 1

Preheat oven to 450 degrees F.

Step 2

Quarter vine ripened and roma tomatoes and remove cores. On a rimmed baking sheet, toss quartered tomatoes with 3 Tbsp olive oil and season with salt and pepper. In a second sheet pan, toss the grape tomatoes with the remaining Tbsp of oil, salt and pepper. Slice tops off of the heads of garlic and rub the cut edge against the sheet pan in the olive oil. Place root side up in the pan with the grape tomatoes. Roast both pans in the oven until the tomatoes caramelize and the grape tomatoes start to burst (you will probably need to take the grape ones out a few minutes earlier.)

Step 3

Dice your onion and chop your basil while the tomatoes are roasting. Drain the oil from the roasted tomatoes into a very large saucepan or a dutch oven. Saute the diced onion for several minutes until it is translucent. Add the paprika, italian seasoning, and crushed red pepper and saute a few minutes longer.

Step 4

Add the tomatoes and mash with your spatula. Squeeze the heads of garlic upside down over the pan until the roasted cloves pop out into your tomato mixture. Saute, stirring constantly, for another 5 minutes and then add the red wine. Deglaze the pan, scraping all the browned bits off of the bottom of the pan.

Step 5

Meanwhile, cook your rigatoni according to package instructions. Before draining, scoop out half a cup of pasta water and reserve. Drain pasta, add to the sauce, and continue to saute, adding a spoonful or two of pasta water as needed if the sauce is too thick. Serve with parmesan, if desired. I like Violife vegan parmesan.

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