Rigatoni pasta with Roasted Vegetables in a Red Sauce

by | Sep 7, 2022

A big pot of comfort and deliciousness ...Rigatoni pasta with Roasted Vegetables in a Red Sauce. The roasted vegetables add another dimension of flavors and textures, So good!!!

Yields4 Servings
Roasted Vegetables
 3 tbsp olive oil
 2 cups grape tomatoes
 5 cloves garlic roughly chopped
 1 large sweet onion roughly chopped
 1 red bell pepper chopped
 1 bag frozen broccoli florets
 1 tsp dried oregano
 1 tsp salt
 ½ tsp pepper
My Homemade Marinara Sauce
 2 28 ounce cans crushed preferably San Marzano tomatoes
 ¼ cup extra virgin olive oil
 1 small onion finely chopped
 4 -5 cloves garlic, peeled and minced
 ¼ tsp crushed red pepper flakes
 1 tsp salt
 ½ tsp fresh ground pepper
 1 tsp sugar
 1 tsp dried oregano
 12 –15 basil leaves torn
 1 cup fresh mozzarella diced
 ½ cup finely grated Pecorino Romano cheese, pulse more for serving
 approx 1 pound of Rao’s Homemade Rigatoni Pasta, prepare according to the package directions
1

Preheat oven to 400 degrees.
Line a large cookie sheet with parchment paper, in a large bowl mix the vegetables with the olive oil and seasoning and transfer to the pan. Roast for 20–25 minutes.

2

Place oil in a large pot over medium heat. Add onion and cook until soft and translucent. Stir in garlic and cook until softened. Add red pepper flakes, and stir in the crushed tomatoes. Add the salt, pepper, sugar and oregano. Increase heat and bring to a simmer, immediately reduce heat to low, cover with lid and simmer for about 25 - 30 minutes until slightly thickened. Stir in torn basil leaves, and the roasted vegetables to the tomato sauce and continue cooking for a couple of minutes. Add the cooked pasta and some pasta water and cook for a few minutes. Turn the heat off and stir in the cheeses and gently mix everything together. Garnish with some chopped basil and Pecorino cheese. Enjoy!

RigatoniWRoastedVeg1RigatoniWRoastedVeg2RigatoniWRoastedVeg3RigatoniWRoastedVeg4
Category

Ingredients

Roasted Vegetables
 3 tbsp olive oil
 2 cups grape tomatoes
 5 cloves garlic roughly chopped
 1 large sweet onion roughly chopped
 1 red bell pepper chopped
 1 bag frozen broccoli florets
 1 tsp dried oregano
 1 tsp salt
 ½ tsp pepper
My Homemade Marinara Sauce
 2 28 ounce cans crushed preferably San Marzano tomatoes
 ¼ cup extra virgin olive oil
 1 small onion finely chopped
 4 -5 cloves garlic, peeled and minced
 ¼ tsp crushed red pepper flakes
 1 tsp salt
 ½ tsp fresh ground pepper
 1 tsp sugar
 1 tsp dried oregano
 12 –15 basil leaves torn
 1 cup fresh mozzarella diced
 ½ cup finely grated Pecorino Romano cheese, pulse more for serving
 approx 1 pound of Rao’s Homemade Rigatoni Pasta, prepare according to the package directions

Directions

1

Preheat oven to 400 degrees.
Line a large cookie sheet with parchment paper, in a large bowl mix the vegetables with the olive oil and seasoning and transfer to the pan. Roast for 20–25 minutes.

2

Place oil in a large pot over medium heat. Add onion and cook until soft and translucent. Stir in garlic and cook until softened. Add red pepper flakes, and stir in the crushed tomatoes. Add the salt, pepper, sugar and oregano. Increase heat and bring to a simmer, immediately reduce heat to low, cover with lid and simmer for about 25 - 30 minutes until slightly thickened. Stir in torn basil leaves, and the roasted vegetables to the tomato sauce and continue cooking for a couple of minutes. Add the cooked pasta and some pasta water and cook for a few minutes. Turn the heat off and stir in the cheeses and gently mix everything together. Garnish with some chopped basil and Pecorino cheese. Enjoy!

Notes

Rigatoni pasta with Roasted Vegetables in a Red Sauce
IngredientsDirections