RIGATONI WITH MARINARA SAUCE

It is always difficult for me to list ingredient amounts for pasta sauces. I never measure. I use sight, smell, taste and instinct. Cooking is, after all, a matter of preference. So all of the amounts given are variable. Use your own judgment.

INGREDIENTS

1/2 cup olive oil

2 ounces fat back, thinly sliced (optional, but adds lots of flavor)

1 medium onion, diced

1 medium green bell pepper, diced

6 large cloves garlic, minced

3 cans (14.5 ounces each) whole tomatoes, crushed finely with fingers, with juices

1/2 cup dry red wine, such as a merlot

1 tablespoon dried basil

1 tablespoon dried oregano

1/4 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

2 teaspoons dried parsley

Salt and pepper to taste

1 pound rigatoni (or other tubular pasta)

Freshly grated Parmesan and/or Romano cheese

Heat large sauté pan over low heat. Add olive oil and fat back. Cook very slowly, reducing heat if necessary, until some of fat has rendered and pieces are transparent. Be careful not to brown. Raise heat to medium-high. Add onions and peppers; sauté until soft. Add garlic and saute for an additional minute. Add tomatoes, wine, spices, salt and pepper. Cook over medium heat until liquid has reduced, about 20 minutes. (The amount of reduction depends on the desired thickness of the sauce. I prefer for this sauce to be not too thick.) Taste for seasoning. Reduce heat to lowest setting; partially cover with lid until ready to use.

Meanwhile, cook pasta according to package directions for al dente. Drain pasta, but do not rinse. Add to sauce and combine. You can serve immediately. I prefer to let the pasta set for about 5 minutes in order for the flavors to combine well. Pass the grated cheese.

Notes: Fresh tomatoes can be used. Peel and crush in processor. Of course, fresh herbs are preferable if available. You will probably want to increase the amounts used. Sometimes I use just basil or oregano, not both. And, as always, don't be afraid to use more garlic. I LOVE IT!

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