Food & Wine USA - (10)October 2020

34 OCTOBER 2020

H

A

N

D

B

O

O

K

Creamy Tomato Rigatoni

TOTAL 45 MIN; SERVES 4

A judicious amount of heavy cream

enriches this simple tomato sauce, pro-

ducing a lush texture that clings to the

pasta. Crush the canned tomatoes by

hand to create a rustic mixture of tomato

pulp, pieces, and puree.

1 /^4 cup unsalted butter

1 cup chopped yellow onion

1 (28-oz.) can whole peeled plum

tomatoes, tomatoes crushed by

hand and juices reserved

12 oz. uncooked rigatoni pasta

1 / 2 cup heavy cream

1 tsp. kosher salt

1 / 4 tsp. black pepper

1 / 4 tsp. crushed red pepper

1 / 2 oz. Parmesan cheese, grated

Chopped fresh flat-leaf parsley,

for garnish

1. Melt butter in a large Dutch oven over
   medium. Add onion; cook, stirring occa-
   sionally, until tender and golden brown,
   about 5 minutes. Add tomatoes and
   their juices; bring to a boil over medium.
   Reduce heat to medium-low; simmer,
   stirring occasionally, until flavors meld
   and sauce thickens, about 30 minutes.


2. Meanwhile, cook pasta in salted
   water according to package directions

for al dente. Drain pasta, reserving^1 / 2 cup

pasta cooking liquid.

3. Stir cream, salt, black pepper, and
   crushed red pepper into tomato sauce. Add
   cooked pasta, and toss to coat. Add
   reserved pasta cooking liquid,^1 / 4 cup at a
   time, until desired consistency is reached.


4. Divide pasta evenly among 4 bowls;
   sprinkle with Parmesan, and garnish with
   parsley.

MAKE AHEAD Tomato sauce can be made

up to 3 days ahead and stored in an airtight

container in refrigerator.

WINE Unoaked Cabernet Franc: 2017

Domaine Les Chesnaies Les Terrasses

Chinon

“My first restaurant job

was at an Italian restau-

rant; I’d ask the pasta

cook to mix red sauce

with a splash of cream,

a riff on vodka sauce. I

still love creamy tomato

sauce on short pasta,

paired with juicy, fresh

red wines like Zweigelt or

unoaked Cabernet Franc

that offer just a touch

of funk and medium

acidity.” —DERRICK C.

WESTBROOK, 1340

BEER WINE SPIRITS,

CHICAGO