Rigatoni With Tomato Sauce And Pepato

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon minced garlic
• One 28-ounce can peeled Italian plum tomatoes with their juices
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Pinch of Kosher salt
• 3/4 teaspoon crushed red pepper
• 1 pound rigatoni
• 1/2 teaspoon freshly ground black pepper
• 10 sage leaves, coarsely chopped
• 6 ounces Pepato cheese, cut into 1/4-inch dice

1. Heat 1/4 cup of the oil in a large saucepan.
2. Add 2 tablespoons of the garlic and cook over moderate heat, stirring constantly, until golden, about 3 minutes.
3. add the tomatoes and crush them with the back of a spoon.
4. Add the basil, oregano, salt and 1/4 teaspoon of crushed red pepper and cook over moderately low heat, stirring occasionally, until thick, about 45 minutes.
5. Cook the rigatoni in a large pot of boiling salted water until al dente; drain.
6. Transfer to a large warmed serving bowl.
7. Heat the remaining 1 tablespoon of olive oil in a large saucepan.
8. Add the black pepper and the remaining 1 teaspoon minced garlic and 1/2 teaspoon crushed red pepper.
9. Cook over moderate heat until the garlic is light golden, about 3 minutes.
10. Add the tomato sauce and the sage and cook until heated through.
11. Add the Pepato and cook over low heat until the cheese just begins to melt, about 1 minute.
12. Immediately pour the sauce over the pasta and toss well.
13. Serve right away.

extravirgin olive oil, garlic, tomatoes, dried basil, oregano, salt, red pepper, rigatoni, freshly ground black pepper, sage, pepato cheese

Taken from www.foodandwine.com/recipes/rigatoni-with-tomato-sauce-and-pepato (may not work)