Rigatoni Al Fileto Di Pomodoro Copycat
Recipe: #41418
August 12, 2023
Categories: Sauce, Tomato/Red Sauces, Rigatoni, Garlic, Italian, Copycat or Clone Recipes, Vegetarian Canned Tomatoes, Italian Dinner, more
"This recipe is courtesy of Sac’s Place in Astoria. This was Tony Bennett's go to dish there with House red wine and bread. This is your dumb butt broke dish, that if you make it right will be come one of your favorite dishes."
Original is 4 servings
Ingredients
- Topping
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- Pasta
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Nutritional
- Serving Size: 1 (478.1 g)
- Calories 158.9
- Total Fat - 11.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 12.5 mg
- Sodium - 1468.6 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 1.3 g
- Sugars - 3 g
- Protein - 7 g
- Calcium - 171.2 mg
- Iron - 0.8 mg
- Vitamin C - 7.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oil in a large skillet over medium heat.
Step 2
Add 1 teaspoon of salt.
Step 3
Stir in garlic and cook for another 2 minutes.
Step 4
Add hand crushed tomatoes with juices, dried parsley, onion powder and chives to the garlic oil.
Step 5
Cover and simmer the sauce on low heat while the pasta cooks 20 minutes.
Step 6
Meanwhile, bring a large pot to a boil with 6 cups of heavily salted water for the pasta.
Step 7
Add the pasta to the boiling water and cook until al dente.
Step 8
Drain the noodles.
Step 9
Save 1/4 cup pasta water.
Step 10
Keep stirring the Pomodoro sauce until it thickens.
Step 11
Taste the sauce, add pasta water.
Step 12
Add more salt if needed.
Step 13
Cook until it's very thick.
Step 14
To serve, add pasta to the bowl.
Step 15
Top with thick Filetto di Pomodoro sauce.
Step 16
Garnish with Parmesan cheese, fresh basil, fresh parsley and ground pepper.
Tips
No special items needed.
0 Reviews
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