Wednesday, April 27, 2016

Tomato Basil Rigatoni

I made this for the family and it was a pretty big hit. The main issue was that I overdid the amount of the sauces, and I didn't reduce quite enough, so the sauce was a little more runny than is ideal. My suggestion is to stick with the amounts in the recipe and/or be sure to reduce sufficiently.

14-oz dry pasta (i.e. rigatoni) 
2 cups (16-oz) vegetable broth 
1 onion, diced 
3 garlic cloves, minced 
1-2 tbsp Italian seasoning 
2 tbsp tomato paste 
28-oz tomato sauce 
2 tbsp balsamic vinegar 
½ cup dry red wine (optional, if using reduce broth by ½ cup) 
fresh basil (optional) 


  1. Heat a large pot. 
  2. Saute onion, garlic, and Italian seasoning in oil until onions are translucent.
  3. Add tomato paste, stirring to coat. 
  4. Cook 1-2 minutes, adding a splash of broth as necessary to prevent sticking. 
  5. Stir in tomato sauce, vinegar, wine and remaining broth until well combined.
  6. Cover and bring to a boil.
  7. (This is a good time to cook the pasta according to package directions in a separate pot.)
  8. Once boiling, reduce heat and simmer 10 minutes, or until it reduces slightly and everything is thoroughly warm. 
  9. Stir in fresh basil, if using. 
  10. Serve over pasta or toss together.

Serves 4.
Per serving: 423 calories, 4.1g fat, 79.4g carbs, 15.8g fiber, 12.7g sugar, 20.8g protein

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