Rachael Ray Show
Aired August 16, 2016
“This tomato sauce is best at the peak of summer when tomatoes are their ripest. I’ve always loved fresh tomato sauce but I hate having to blanch and peel the tomatoes because it’s so time consuming. Using a cheese grater is a great shortcut—or should I say ‘grate’ short cut!“ Scroll down to the bottom of this page to see how this recipe was made on Facebook Live!
2 pounds very red tomatoes
2 tablespoons olive oil
1 pound sweet Italian sausage
1 small onion, diced
4 cloves garlic, finely minced
2 tablespoons tomatoes paste
1/2 cup white wine or chicken stock
1 teaspoon salt
1/2 teaspoon dried oregano or fresh
1/2 teaspoon crushed red pepper flakes
A parmesan rind (optional)
A handful basil, torn
1 pound rigatoni or whatever short cut pasta you prefer
A handful parsley, chopped
Grated parmesan, for topping
Place a cheese grater over a large bowl. Cut each of the tomatoes in half and grate the tomatoes into the bowl until you reach the skin of the tomato; discard the skin.
In a Dutch oven or large saucepot, heat olive oil over medium-high heat. Add the sausage and brown, breaking it up with a spatula as it cooks. Once brown, add the onion and garlic, and sauté for a few minutes. Add in the tomato paste and cook for another minute, just until it melts. Deglaze the pan with the wine or stock, and bring it to a bubble. Once bubbling, season with salt, oregano and crushed red pepper flakes. Add in all of the grated tomatoes and bring to a bubble. Reduce heat to medium low and cook for 1 hour, or until sauce it reduced by half.
Meanwhile, bring a pot of salted water to a rolling boil. Add a tablespoon of salt then the rigatoni and cook just shy of al dente. Drain the pasta and add it to the bubbling sauce to cook for a minute or two, until the sauce starts to adhere to the pasta. Add in the basil.
Dish the pasta into shallow bowls and top with parsley and grated cheese.