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Under 30 Minutes

Under 30 Minutes

Rigatoni with Chunky Vegetable Sauce

Cutting the vegetables into smaller pieces allows them to tuck inside the pasta tubes. Instead of rigatoni, try ziti or penne rigate.

  • prep: 30 mins
    total time: 30 mins
  • servings: 6

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

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, March 2011

Reviews (1)

  • 5 Mar, 2012

    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.