Rigatoni with Chunky Vegetable Sauce
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Everyday Food, March 2011
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 6
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 2 medium zucchini, diced medium
- 1/2 pound cremini or button mushrooms, trimmed and quartered
- 2 garlic cloves, minced
- 1 can (28 ounces) tomato puree
- Coarse salt and ground pepper
- 2 tablespoons fresh oregano leaves, coarsely chopped
- 1 pound rigatoni
Directions
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In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
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Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.
This recipe was delicious and easy to make. I omitted the mushrooms and added meatballs. I also added a little red wine to the tomato purée. It was very tasty.