Malcolm and Kelley McDowell's Pink Rigatoni

Ingredients

• 10 cloves garlic, roughly chopped
• 6 tablespoons olive oil
• 10 to 12 plum tomatoes, quartered (canned may be used off-season)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup red wine
• 1 pound rigatoni
• ¾ stick salted butter
• ½ cup grated Parmesan cheese
• ½ teaspoon sugar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    867 calories; 43 grams fat; 16 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 95 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 22 grams protein; 55 milligrams cholesterol; 639 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Over medium heat, saute garlic in oil till brown (but no darker).
2. Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.
3. Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.
4. Boil the rigatoni till al dente.
5. Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve.

1 hour 15 minutes