This tomato sauce is sometimes paired with bucatini; here, Fabio dresses up rigatoni with it.
Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes.
When cool enough to handle, peel the tomatoes and chop coarsely.
Meanwhile, put a large pot of water on to boil.
Pour off all but 1 tablespoon of the fat.
Add wine and cook until reduced by half, about 5 minutes.
Add marinara sauce and the roasted tomatoes and bring to a boil.
Adjust heat to maintain a simmer, cover and cook for 5 minutes.
Season with salt and pepper.
While the sauce simmers, cook pasta according to package directions.
Drain and return to the pot.
Add the sauce, parsley and basil; toss to coat.
Serve with Parmesan, if desired.
Tips
To make ahead: Refrigerate sauce (Steps 1-4) for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
