Oct 14, 2009

Baked Rigatoni

1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 28-oz can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
16 ounces rigatoni, cooked according to package directions and then drained
1 cup heavy cream
3/4 cup Parmesan cheese.

Preheat oven to 400 degrees. Heat oil in a large saucepan over medium heat. Add garlic and cook until golden but not brown, about 1 minute. Add tomatoes and their juices, red pepper flakes, oregano, salt, and sugar. Bring to boil. Reduce heat to medium-low and simmer. Crush tomatoes with back of wooden spoon if using whole tomatoes. Simmer until sauce thickens slightly, about 20 minutes. Then stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Add the drained rigatoni and toss to coat. Transfer to a 2-quart casserole dish and top with 1/4 cup grated Parmesan cheese. Bake 20 minutes and then let rest for 10 minutes before serving.