Rigatoni With Tomato Sauce And Pepato

1. 1

   Heat 1/4 cup of the oil in a large saucepan.

2. 2

   Add 2 tablespoons of the garlic and cook over moderate heat, stirring constantly, until golden, about 3 minutes.

3. 3

   add the tomatoes and crush them with the back of a spoon.

4. 4

   Add the basil, oregano, salt and 1/4 teaspoon of crushed red pepper and cook over moderately low heat, stirring occasionally, until thick, about 45 minutes.

5. 5

   Cook the rigatoni in a large pot of boiling salted water until al dente; drain.

6. 6

   Transfer to a large warmed serving bowl.

7. 7

   Heat the remaining 1 tablespoon of olive oil in a large saucepan.

8. 8

   Add the black pepper and the remaining 1 teaspoon minced garlic and 1/2 teaspoon crushed red pepper.

9. 9

   Cook over moderate heat until the garlic is light golden, about 3 minutes.

10. 10

    Add the tomato sauce and the sage and cook until heated through.

11. 11

    Add the Pepato and cook over low heat until the cheese just begins to melt, about 1 minute.

12. 12

    Immediately pour the sauce over the pasta and toss well.

13. 13

    Serve right away.

* Per serving · 4 servings · Values may vary.