How to Prepare Perfect Spicy Roasted Tomato Ragu

Spicy Roasted Tomato Ragu.

You can have Spicy Roasted Tomato Ragu using 14 ingredients and 4 steps. Here is how you cook it.

You need 10 oz of ridged tube-shaped pasta (Rigatoni).
It's 3 of medium-large heirloom tomatoes (or just some big boyes), cut in half laterally.
You need 1/2 cup of red wine.
You need 2-4 oz of pepperoni, cut into ribbons.
Prepare 1/4 cup of red onion, gated.
It's 3 cloves of garlic, grated.
It's 1/2-1 cup of pasta water.
You need 1-2 oz of Parmigianno Reggiano, shaved.
You need of Balsamic vinegar.
Prepare of Olive oil.
Prepare of Butter.
Prepare of Salt and Pepper.
It's of Parsley.
You need of Lemon Juice.

Preheat the oven to 425 degrees. Toss the tomatoes with balsamic vinegar and olive oil. Place tomatoes, cut side down, in a pan that is safe for both the stove top and oven. Roast the tomatoes until they become softened, discolored and are effectively roasted, ~45 minutes..
Smash the tomatoes into the bottom of the pan over medium-high heat and (should you elect to) caramelize for a few minutes for some bonus color and deeper flavor. Reduce to medium, add the pepperoni and sweat to render some of the fat out..
Deglaze the bottom of the pan with the red wine and scrape everything off of the bottom with a wooden spoon. Next, introduce the grated onion and garlic to the pan, stir to combine, and reduce to a thicker paste-like substance (it'll get scary to keep cooking it, but persevere and you shall be rewarded). Keep it low and take your time, this is important to flavor development..
Add enough pasta water to be JUST over the "too-watery" line, the pasta, a pat of butter, and final seasonings. Turn the heat off, and toss to combine. Garnish with a squirt of lemon juice, shaved parmigianno reggiano, and a sprinkling of parsley. Serve with seared zucchini and some bread with dipping oil! Mangia!.