Rigatoni with Chunky Vegetable Sauce

Name: Rigatoni with Chunky Vegetable Sauce
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced medium; 2 medium zucchini, diced medium; 0.5 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

3.9

(32)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

30 mins

Servings:

6

Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
2 medium zucchini, diced medium
½ 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

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.
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.

Variations

Try ziti or penne rigate.