Rigatoni with Tomato Sauce
3 servings
2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 package of veggie ground or other ground beef replacement
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 (28-ounce) can crushed tomatoes with 1/3 cup fresh basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
12 ounces rigatoni pasta
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese (optional - parmesan also works)
1/3 cup fresh basil leaves, thinly sliced
Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the veggie ground and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and veggie ground are lightly browned, 9 to 10 minutes.
Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes.Â
Add the crushed tomatoes, basil (1/3 cup fresh) tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
Serve the rigatoni topped with the cheese (if using) and 1/3 cup fresh basil, thinly sliced.
600 calories per serving