Marinara with Rigatoni

Step by step

Method

1. Fit the Stirring Wand to the cold pot and confirm bottom contact. Add the olive oil before starting StirMATE.
2. Start Mode 2 (Auto-Reverse) at a low setting over low-medium heat. Add the garlic and cook for 30–45 seconds without browning.
3. Add the tomato paste and let StirMATE distribute it for about 1 minute. Loosen it with a small splash of passata if needed.
4. Add the passata one bottle at a time. If movement slows as the pot fills, raise the speed only until the sauce keeps moving smoothly.
5. Bring the sauce to a gentle 90–95°C (194–203°F) simmer, reduce the heat, and simmer uncovered for 25–35 minutes. Keep the sauce moving steadily and reduce the heat if it spits.
6. During the final 5 minutes, add the basil, 6g salt, 1g black pepper, and the optional oregano. Taste before adding more salt, and stop before the sauce reaches paste consistency.
7. Turn off the heat and StirMATE. Spoon the sauce over the cooked rigatoni or penne and finish with Parmesan and fresh basil.