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Plum tomato sauce with rigatoni
- Prep time:
- 10 mins
- Cook time:
- 2 hrs
- Serves:
- 2
Tubes of pasta, swathed in a lightly-herbed, slow-cook sauce from Mark Broadbent
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Tips and suggestions
- Cooks Tips...
- if the sauce becomes too thick you can thin it down with a little water.
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Ingredients
For the sauce
- 25ml Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, crushed
- 1 tbsp caster sugar
- 1 ½ tbsp red wine vinegar
- 2 tinned chopped tomatoes
- 1 stalk of Basil
- 1 Bay leaves
- pinch dried red chilli flakes
- 50g Butter
- 25ml extra virgin Olive oil
- 10 plum tomatoes
- Sea salt and black pepper
To serve
Method
1. For the sauce: in a saucepan, sweat the onions and garlic in the olive oil until translucent. Add the sugar and vinegar, and reduce until it reaches a syrup consistency.2. Add the chopped canned tomatoes, basil stalk and bay leaf. Slow cook for 1 1/2 - 2 hours.
3. Stir in the chilli flakes, butter and extra virgin olive oil. Season to taste with sea salt and black pepper. Add the plum tomatoes and cook for a further 10 minutes.
4. To serve: cook the pasta in boiling salted water with a dash of olive oil, according to the manufacturer's instructions. Drain, stir through the sauce and sprinkle with parmesan and basil.
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