MALCOLM AND KELLEY MCDOWELL'S PINK RIGATONI

Malcolm and Kelley McDowell's Pink Rigatoni image

Provided by Jonathan Reynolds

Categories dinner, weekday, pastas, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

10 cloves garlic, roughly chopped
6 tablespoons olive oil
10 to 12 plum tomatoes, quartered (canned may be used off-season)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine
1 pound rigatoni
3/4 stick salted butter
1/2 cup grated Parmesan cheese
1/2 teaspoon sugar

Steps:

Over medium heat, saute garlic in oil till brown (but no darker).
Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.
Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.
Boil the rigatoni till al dente.
Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve.

Nutrition Facts : @context http, Calories 876, UnsaturatedFat 24 grams, Carbohydrate 96 grams, Fat 43 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 16 grams, Sodium 639 milligrams, Sugar 8 grams, TransFat 1 gram