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One-Pot Rigatoni with Spicy Tomato Sauce

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One-Pot Rigatoni with Spicy Tomato Sauce
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8
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This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.

Ingredients

1
tablespoon olive oil
1
cup sliced red onion
8
oz sliced shiitake mushrooms
3
cloves garlic, sliced
4
tablespoons spicy harissa
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4
cups water
16
oz uncooked rigatoni pasta
1/4
cup kalamata olives, chopped
1
cup shredded fresh basil leaves
1/2
cup shredded Parmesan cheese

Directions

  • 1 In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
  • 2 Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
Tips  

For a different flavor, try oil-cured black olives in place of the kalamatas.

To make this dish vegan, sprinkle 1 tablespoon nutritional yeast over the dish in place of the Parmesan cheese.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
220mg
6%
Total Carbohydrate
59g
20%
(
Dietary Fiber
5g
19%
,
Sugars
4g
)
Protein
13g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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