Rigatoni in Tomato Sauce
Ingredients
- 3 tbsp. olive oil
- 2 medium carrots, minced
- 1 large yellow onion, minced
- 2 cloves garlic, minced
- 2 sprigs rosemary
- 2 sprigs sage
- 1⁄2 cup red wine
- 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. dried rigatoni
- 1⁄4 cup thinly sliced parsley leaves
- 1⁄3 cup coarsely grated pecorino romano or mozzarella
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