One-Pot Rigatoni with Spicy Tomato Sauce

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

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

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.

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.