One of my favorite meatless dishes....
1 TB olive oil
4 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, undrained
¼ tsp. red pepper flakes
1 ½ tsp dried oregano
1 tsp kosher salt
1 tsp sugar
1 cup heavy cream
½ + ¼ cup grated Parmesan
16 oz rigatoni
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer until the sauce thickens slightly, about 20 minutes. Stir in cream and ½ cup Parmesan cheese. Cook rigatoni according to the package directions. Add the drained rigatoni to the tomato sauce and toss to coat. Transfer to a 2-quart casserole dish and top with ¼ cup grated Parmesan. Bake at 400° for 20 minutes. Let rest for 10 minutes before serving.
-Jensa
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