Rigatoni with Chunky Vegetable Sauce

Prep Time:
30 mins
Total Time:
30 mins

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


  • 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


  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. 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.


Try ziti or penne rigate.

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