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1
Rinse the lentils, and put them in the saucepan with the diced carrot and celery, the bay leaves, and 3 cups cold water.
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2
Bring to a boil, cover the pan, and adjust the heat to maintain a gentle, steady simmer.
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3
Cook until the lentils are just tender, about 25 minutes (or longer, depending on size).
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4
When the lentils are almost cooked, pour the olive oil into the large skillet, and set it over medium-high heat.
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5
Scatter in the garlic slices, and cook for a minute or two, until sizzling and starting to color; sprinkle the peperoncino onto the pan bottom to toast as the garlic sizzles.
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6
Pour in the crushed tomatoes, slosh out the can with a cup of cold water, pour that into the skillet, stir well, and bring to the boil.
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7
Simmer the sauce for 5 minutes or so, just to thicken up a bit.
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8
When the lentils are tender, pour them into the skillet with the tomatoes, season with the salt, stir everything together, and heat the sauce to a bubbling simmer.
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9
Cook for 25 minutes or so, until the lentils are quite tender and the sauce has thickened to a consistency you like for dressing pasta.
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10
If youre going to cook the pasta right away, keep the sauce at a bare simmer.
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11
For later use, let it cool, then refrigerate.
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12
(If it thickens after cooling, loosen it with pasta water when you reheat it.)
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13
To cook the rigatoni or other pasta: Fill the big pot with salted water, and heat to a rolling boil.
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14
Stir in the pasta, and cook it until barely al dente.
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15
Scoop the rigatoni from the water, let drain for a moment, and drop it into the skillet of sauce, simmering over low heat.
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16
Toss together for a minute or two, until the rigatoni is evenly dressed and perfectly al dente.
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17
Turn off the heat, sprinkle on the chopped parsley and a cup of grated cheese, and toss well.
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18
Finish with a drizzle of olive oil, toss again, and serve immediately in warm bowls, with more cheese at the table.
