Rouxbe

• 1 large onion
• 1 large garlic clove
• 1 tbsp extra virgin olive oil
• 1/2 small can Tomato paste (2 tbsp)
• 1 can crushed tomato (690 ml / 24 oz.) - can substitute with canned tomato sauce
• 1 can whole tomato (796 ml / 28 oz.)
• 1 cup sun-dried tomato
• 1/2 tsp fresh ground pepper
• 1/2 tsp Salt
• 1 tbsp oregano
• 1 tbsp sugar
• 2 tbsp Balsamic vinegar

Start by chopping the onion. Peel and finely mince the garlic. Over medium to medium-low heat sautée the onions in the olive oil for a few minutes before adding the garlic.

Once you have added the garlic, continue to cook for another minute before adding the tomato paste then cook another minute or two.

Add crushed tomatoes, whole tomatoes and the sun-dried tomatoes. If the sundried tomatoes were packed in oil, be sure to strain them first. Add pepper, salt, oregano, sugar and balsamic vinegar. Stir well.

Let the tomato sauce come to a gentle boil, stirring regularly. Then cover immediately, turn the heat to low and let simmer for an hour, stirring occasionally.

Related Drill-down Videos

• Mincing and Crushing Garlic

When the tomato sauce is ready, put a few scoops at a time into the food mill. If your food mill has interchangeable plates, use the plate with medium or large holes.

Related Drill-down Videos

• Food Processor

• 4 whole fennel sausages (casings removed)
• 4 whole spicy Italian sausages (casings removed)
• 1 whole white onion
• 4 garlic cloves
• 2 tbsp extra virgin olive oil

Prepare the sausage meat by removing it from its casing.
Finely dice the white onion and mince the garlic.
Use a pot with a heavy bottom over medium to medium-high heat. Add the oil and ground sausage meat. Stir the meat to break it up. Sauté until it is almost cooked and just starts to turn brown. When it's ready, strain the meat to remove any excess oil.
Using the same pot, add more oil then turn the heat down slightly and add the onions. Sauté the onions for a minute or two before adding the garlic. Return the sausage meat to the pot and mix. Add the sun-dried tomato sauce (from step 1) and mix everything together.
Bring the sauce to a gentle boil, then immediately turn the heat to low and cover. Let the sauce simmer for 15 to 30 minutes while you cook the pasta. Remember to stir the sauce occasionally, making sure to reach the bottom of the pot to prevent sticking.

• 500 g package rigatoni pasta
• 4 tbsp Parmigiano-Reggiano
• 2 tbsp finely chopped Italian parsley

Bring a large pot of salted water to a rapid boil. Add the rigatoni and stir to prevent them from sticking together. Cook until al dente, approximately 15 to 18 minutes or according to the package.

Once the pasta is ready, drain and return to the pot. Drizzle the pasta with olive oil and top with salt and freshly cracked pepper. Mix gently before folding in the sauce. Serve immediately with freshly grated Parmigiano Reggiano and freshly chopped Italian parsley.

Related Drill-down Videos

• Testing Larger Pasta for Al Dente