One-Pot Rigatoni with Spicy Tomato Sauce

  • Prep 45 min
  • Total45 min
  • Servings8

This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.+


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

    • 1In 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.
    • 2Add 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.

    Expert 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.

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