•1lb Rigatoni
•2 (28 oz. cans) whole peeled tomatoes “lightly blended”
•1 (12 oz. can) italian stewed tomatoes “lightly blended”
•5 cloves chopped garlic
•1/2 onion chopped
•1 cup fresh chopped basil
•3 Tbsp. EVOO
•2 tsp. brown sugar
•1/4 tsp. baking soda
•1/4 cup red wine
•1 Tbsp. balsamic vinegar
•1/4 stick butter
•1 Tbsp. salt
Directions:
1. Coat saucepan with EVOO on medium heat
2. Add garlic and onions. Cook until garlic is golden and onions are soft.
3. Add tomatoes, salt, butter, brown sugar, balsamic vinegar, baking soda, basil and red wine to saucepan. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes.
5. Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes or until just tender.
6. Strain pasta thoroughly and combine with sauce.
Add parmigiano reggiano cheese.
Salt and pepper to taste.