Recipe by Chef John
"Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese."
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1 (28 ounce) can
whole Italian plum tomatoes (such as San Marzano)
red pepper flakes
chopped fresh oregano
chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package
fresh goat cheese, crumbled
Love, Love, Love, Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini, but used this sauce in roasted veggie lasagna, and what else can I say. . . YUM!!!
Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil.
Too much oregano for my taste, and no Basil??
I used the idea, and experimented a bit. To 5 lbs of fresh roma tomatoes from our garden, I added 2 large onions, 2 large green peppers, lots of fresh oregno, and a small pile of garlic (along with generous olive oil, of course)! Baked for 1hr 10 min, then left it in the oven til all the heat was dissipated. I ended up with a delicious concentrated slurry to serve as a base for our marinara. I added 2 cans of tomato sauce and simmered. We added sweet Italian sausage cut in bite-size chunks (pre-fried), plus a lb or so of pre-fried ground beef (plenty of pepper, a bit of salt). The idea of carmelizing these ingredients is genius!
Made this tonight with fresh tomatoes, just added some extra garlic, and fresh basil and oregano. Great! We'll be making this again
I LOVED this recipe! The sauce is absolutely delicious, however I would recommend doubling the serving size- when I made this for some friends the sauce was literally gone before half of the pasta was even touched. Needless to say everyone loved it
Simple but very good. What more can I say? Delicious.
The house smells so good when I make this sauce. I did not add any water afterwords,so it would stay nice and thick. It Makes the best pizza sauce. Awesommmeee! I have made it twice now. First time with dried oregano still awesome.the second time with all fresh herbs even more better! Thank you Chef John.
* Percent Daily Values are based on a 2,000 calorie diet.
Ditalini with Roasted Tomato Sauce and Goat Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
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