Rigatoni Pasta & Tomato Sauce with Canned Tomatoes

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Parmesan Rind

Olive Oil

Crushed Tomatoes

Rigatoni Pasta

Parmesan

Onion

Parsley

Garlic

Red pepper flakes Oregano Salt Pepper

In a large skillet or saute pan, heat the olive oil over medium heat.

Add the chopped onions and sauté them until they start to soften and turn translucent, about 5 minutes.

Add the garlic, oregano, red pepper flakes, salt and pepper and cook until fragrant, about 1 minute.

Pour in the tomatoes and add the Parmesan rind. Simmer for 10-15 minutes until thickened.

The Parmesan rind adds umami flavor.

While the sauce simmers, cook the rigatoni until al dente. Reserve 1 cup of the pasta cooking water.

Stir the rigatoni into the sauce with some of the reserved pasta cooking water. Finish simmering.

Remove the Parmesan rind.

Rigatoni Pasta & Tomato Sauce with Canned Tomatoes

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