Shoemaker'S Sauce

• Extra Virgin Olive Oil (Bertolli) enough to come up 1/4" from the bottom of a 4qt. saucepan
• 1 large clove garlic, finely chopped
• 2 cans Red Pack Whole, Peeled Tomatoes
• Italian Parsley (2large handfuls)
• Rind of Reggiano Parmesean cheese (roughly the size from a 5"wedge of cheese)
• 1 pound Rigatoni
• 1/2 cup grated parmesean cheese

1. Pour Olive Oil into the saucepan and add the chopped garlic. Empty the contents of the two cans of tomatoes into a shallow bowl and cut into small pieces. Add tomatoes to the oil and garlic mixture and start to cook over a low-medium flame.
2. Chop the italian parsley and add to the saucepan.
3. Cover the saucepan and cook for 30 minutes, stirring occassionally. After 30 minutes, throw in the cheese rind and cook slowly, uncovered, for an additional 15 minutes.
4. While sauce is cooking prepare the pasta according to the package directions. (I like DeCecco brand Rigatoni #24)
5. Drain pasta and cover with the sauce, add a generous covering of the grated cheese.

extra virgin, clove garlic, red pack, italian parsley, parmesean cheese, rigatoni, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/shoemakers-sauce-1200638 (may not work)