Need an easy, quick dinner? This Rigatoni with Creamy Brandy Tomato Sauce from The Original Dish is the perfect meal for busy fall evenings.
¼ cup olive oil
2 shallots, minced
8 cloves garlic, minced
kosher salt
½ cup tomato paste
¼ cup brandy
1 lb rigatoni
1 cup heavy cream
2 large sprigs fresh oregano
fresh black pepper
1 cup freshly grated parmesean cheese
Directions
Bring a large pot of heavily salted water to a boil.
Heat a pot over medium heat and add the olive oil. Once hot, add the shallots and garlic, cooking until caramelized, about 4-5 minutes. Season with a pinch of salt.
Stir in the tomato paste and cook for another minute. Add the brandy and simmer for 1-2 minutes.
Add rigatoni to the boiling water and cook one minute less than on the directions.
Stir the cream into the sauce, add the oregano sprigs and black pepper. Bring to a simmer, reduce the heat to low and simmer for about 8 minutes until slightly thickened.
Reserve ½ cup of pasta water before draining the pasta. Add the reserved water and pasta to the sauce. Stir well to combine. Gradually add in the parmesan cheese, stirring until it melts. If the sauce is too thin, raise the heat to medium and stir until it thickens. If sauce is too thick, add more pasta water. Remove the oregano sprigs.
Serve pasta with additional parmesan cheese and pepper.