Spicy Roasted Tomato Ragu

Name: Spicy Roasted Tomato Ragu
Yield: 3 servings
Cuisine: American
Ingredients: 10 oz ridged tube-shaped pasta (Rigatoni); 3 medium-large heirloom tomatoes (or just some big boyes), cut in half laterally; 1/2 cup red wine; 2-4 oz pepperoni, cut into ribbons; 1/4 cup red onion, gated; 3 cloves garlic, grated; 1/2-1 cup pasta water; 1-2 oz Parmigianno Reggiano, shaved; Balsamic vinegar; Olive oil; Butter; Salt and Pepper; Parsley; Lemon Juice

ChefHensarino @cook_7166062

Cincinnati, Ohio

I bought some heirloom tomatoes that were on clearance since they were ugly. Hey! That doesn't mean I can't make some rad ragu with them! I threw in some ribbon-cut pepperoni to give the dish that little bit of unctuous spice on the back-end.

ChefHensarino @cook_7166062

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Ingredients

3 servings

10 ozridged tube-shaped pasta (Rigatoni)
3medium-large heirloom tomatoes (or just some big boyes), cut in half laterally
1/2 cupred wine
2-4 ozpepperoni, cut into ribbons
1/4 cupred onion, gated
3 clovesgarlic, grated
1/2-1 cuppasta water
1-2 ozParmigianno Reggiano, shaved
Balsamic vinegar
Olive oil
Butter
Salt and Pepper
Parsley
Lemon Juice

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Steps

1

Preheat the oven to 425 degrees. Toss the tomatoes with balsamic vinegar and olive oil. Place tomatoes, cut side down, in a pan that is safe for both the stove top and oven. Roast the tomatoes until they become softened, discolored and are effectively roasted, ~45 minutes.
2

Smash the tomatoes into the bottom of the pan over medium-high heat and (should you elect to) caramelize for a few minutes for some bonus color and deeper flavor. Reduce to medium, add the pepperoni and sweat to render some of the fat out.
3

Deglaze the bottom of the pan with the red wine and scrape everything off of the bottom with a wooden spoon. Next, introduce the grated onion and garlic to the pan, stir to combine, and reduce to a thicker paste-like substance (it'll get scary to keep cooking it, but persevere and you shall be rewarded). Keep it low and take your time, this is important to flavor development.
4

Add enough pasta water to be JUST over the "too-watery" line, the pasta, a pat of butter, and final seasonings. Turn the heat off, and toss to combine. Garnish with a squirt of lemon juice, shaved parmigianno reggiano, and a sprinkling of parsley. Serve with seared zucchini and some bread with dipping oil! Mangia!