Sugo di pomodoro – the simplest Italian tomato sauce
- 1 large can sieved tomatoes
- 1 onion, peeled
- salt, black pepper, brown sugar, chili flakes to taste
- Assorted vegetables
Place the onion in a saucepan with the can of tomatoes and seasonings. Simmer for 45 minutes. Remove onion and check seasonings. Use a touch of brown sugar to balance the tartness of the tomatoes. Sometimes I add a little red wine for a richer flavor.
Pre-heat oven to 425 degrees. Roast vegetables of your choice. I used crimini mushrooms, courgettes and celery. Place on a sheet pan,drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes. Place vegetables in tomato sauce.
Cook Rigatoni until al dente. Drain well and allow to sit until pasta dries.
Heat a frying pan with a thin-film of olive oil. Place Rigatoni in one layer and saute until the under side is crispy. Scatter a handful of spinach or arugula, season with salt and toss with pasta until spinach just begins to wilt.
Place a serving of tomato and vegetable sauce in the center of a plate. Top with crispy Rigatoni and arugula. Using a vegetable peeler, scatter with Parmesan shavings.