JAMES’ COMFORT PASTA

April 1st, 2009

I love this pasta on a cold, foggy San Francisco night. It’s easy to make and is extremely comforting and satisfying.

Ingredients (serves 6-8):

-1 pound of best quality dried Rigatoni such as the Rustichella brand

-1 28 ounce can of whole San Marzano tomatoes

-2 cloves of garlic, coarsely sliced

-1 cup of heavy cream

-2 tablespoons of extra virgin olive oil

-1 tablespoon of hot pepper flakes or powder

-Salt and pepper

-Parmigiano Reggiano for grating

Pour 3/4 of the canned tomatoes (reserve the remaining portion for another use) into a bowl and gently crush with your hands. In a large saute pan heat the olive oil over medium high heat. Add the garlic and sweat for 2 minutes or until translucent but not brown. Add the crushed tomatoes into the pan and stir through. Bring to a boil and lower the heat to a gentle simmer. Add 1 tablespoon of salt and stir through. Cook for approximately 20-30 minutes or until the mixture has a nice sheen to it and has come together. Add salt and pepper to taste. Turn off the heat.

Bring a large pot of water to a boil and season with 3-4 tablespoons of Kosher salt. Drop your pasta and stir around. Be sure to drain your pasta at least 45 seconds prior to being al dente as the pasta will continue to cook. While the pasta is boiling bring your tomatoes to a boil. Pour in the heavy cream and stir through. Cook over high heat for approximately 4-5 minutes or until the mixture comes to together. Add the hot pepper and stir through.

Drain the pasta well and add into the pan with the sauce. Stir/toss over high heat for 1 minute. Serve on warmed plates and grate with Parmigiano Reggiano. Serve immediately.

For a video of me making this dish please go here.

Buon apetito!

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