Rigatoni al quatro gigli

The four ‘lilies’ are onion, garlic, shallot, and leek, members of the Allium family along with their more floral cousins. Finely dice a medium onion, several cloves of garlic, a couple of shallots, and one or two leeks, depending on their size. Saute them all gently in olive oil for about 10 minutes.

Soak a cup or so of dried tomatoes in hot water for 15 minutes. Drain the tomatoes (save the water), chop them, and add to the onion mix. Add a half-cup of dry white wine and the tomato soaking water. Let the vegetables simmer for another 10 minutes.

Meanwhile, cook a pound of rigatoni or similar shaped pasta (preferably Italian) in at least 3 quarts of boiling water. Toss in a good handful of salt at the same time you add the pasta, and stir well to keep the pasta from clumping. Taste regularly, and when it still seems a little underdone, drain (saving a cup or two of the cooking water) and add to the vegetable mix. Cook the pasta and sauce together for a few minutes, adding a little of the pasta cooking water if it seems dry.

Salt and pepper to taste, serve with freshly grated Parmigiano Reggiano and your best extra virgin olive oil for drizzling.