Rigatoni with Butter, Tomato, and Onion Sauce Recipe

1. 1

   Add the whole tomatoes, their juice, the onion, butter, and salt to a large Dutch oven or heavy-bottomed saucepan over medium heat.

2. 2

   When it starts to bubble, give it a good stir and reduce the heat to lowyou want a slow, steady simmer.

3. 3

   Cook until thick, about 45 minutes, stirring every 15 minutes or so.

4. 4

   Put a large pot of salted water over high heat.

5. 5

   About 15 minutes before the sauce is done, start cooking the pasta according to the package directions or until al dente.

6. 6

   Reserve 3/4 cup of the cooking water and drain; set the drained pasta and cooking water aside, and reserve the pot.

7. 7

   Transfer the sauce to the pasta pot, add the cooked rigatoni and Parmigiano-Reggiano, and stir to combine.

8. 8

   Add some of the reserved cooking water if the pasta looks dry.

9. 9

   Serve in warmed bowls with additional Parmigiano-Reggiano cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.