Plum Tomato Sauce with Rigatoni

Tubes of pasta, swathed in a lightly-herbed, slow-cook sauce from Mark Broadbent
By Mark Broadbent
Plum Tomato Sauce with Rigatoni
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


For the sauce

  • 25 ml olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp caster sugar
  • 1 ½ tbsp red wine vinegar
  • 2 canned chopped tomatoes
  • 1 stalk of basil
  • 1 bay leaf
  • pinch dried red chilli flakes
  • 50 g butter
  • 25 ml extra virgin olive oil
  • 10 plum tomatoes
  • Sea salt and black pepper

To serve

  • 200 g rigatoni pasta
  • olive oil, for cooking
  • 50 g parmesan, finely grated
  • basil

Tips and Suggestions

if the sauce becomes too thick you can thin it down with a little water.


1. For the sauce: in a saucepan, sweat the onions and garlic in the olive oil until translucent. Add the sugar and vinegar, and reduce until it reaches a syrup consistency.

2. Add the chopped canned tomatoes, basil stalk and bay leaf. Slow cook for 1 1/2 - 2 hours.

3. Stir in the chilli flakes, butter and extra virgin olive oil. Season to taste with sea salt and black pepper. Add the plum tomatoes and cook for a further 10 minutes.

4. To serve: cook the pasta in boiling salted water with a dash of olive oil, according to the manufacturer's instructions. Drain, stir through the sauce and sprinkle with parmesan and basil.

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