Texas Tomato Cream Sauce with Plain Rigatoni

Serving Size: 4-6


1 lb. Pappardelle’s Plain Rigatoni
3 cups Texas Tomato Broth
¾ cup light cream or half & half

Texas Tomato Broth
6 tablespoons garlic, finely minced
3 tablespoons thyme
1 teaspoon basil
2 teaspoons salt
1-½ tablespoons ground black pepper
3 tablespoons Bella Sol Modena Barrel-Aged Balsamic
3 tablespoons olive oil
2-½ cups red onion, thinly sliced
4 lbs. Roma tomatoes, halved
2-½ tablespoons brown sugar
3 cups tomato juice
2 cups tomato purée


  1. For the broth: combine garlic, thyme, basil, salt, pepper, vinegar, olive oil and red onions and place in 2 (9x13 in.) non-reactive, oven proof pans, spreading evenly to edges. Place tomatoes (cut side up) on top. Bake in a 325 degree oven until tomatoes wilt and onions begin to caramelize, about 40–60 minutes. Scrape out tomatoes and onions, place in a blender, and add brown sugar, tomato juice and tomato purée. Purée until smooth. Can be refrigerated up to 4 days (or frozen up to 2 months).
  2. Combine broth and cream in saucepan and heat until hot, but not boiling.
  3. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 10-12 minutes). Drain and transfer to a heated pasta bowl.
  4. Pour sauce over pasta and serve at once.