Rigatoni with Vegan Ragù
- Misaki Matsuura
- Jun 24, 2024
- 2 min read
Updated: Oct 31
Since some people are sensitive to red wine, this recipe includes a version with less wine. Check the ingredients list below for details.
Ingredients for 4 servings
400g of vegetables (Carrot, parsley, celery ,leek,garlic )
1 spring rosemary (Optional)
1spring sage(Optional)
Olive oil 30ml
250ml red wine (or 80ml red wine ＋1cup Pasta's boiling water )
Diced tomato (from a 400ml can )
If you don't like the intensive tomato taste replace some with water.
8-10g salt (start with 8g)
5g sugar
30g tomato paste(Optional)
1tbsp brewer's yeast
Black pepper to taste
(topping )
1cup parsley
(For the pasta)
300g rigatoni
Water to boil 1700ml, 17g salt
Boil water ,add salt and rigatoni.
Cook them until al dente.
In some group workshops, I’ve shown an easier version of this sauce.
However, taking a bit more time makes the sauce even tastier.
Preparation (oil & garlic)
STEP 1
Heat some olive oil over medium-low heat.
Fry smashed garlic cloves slowly fry until golden. Remove the garlic before it's too brown. Add them in the tomato paste.
STEP 2
Meanwhile, chop the carrot and celery without using a food processor.
The texture should NOT be wet “pulp” which will melt into the sauce.
No large chunks.
Sauté chopped vegetables in the oil from the previous step for 5 minutes.
STEP 3
Add a spring of sage, rose marry and salt.
Sauté for another 5 minutes.
Cook them until softened.
STEP 4
Discard rosemary and sage.
Add the garlic back and tomato paste.
STEP 5
Add canned tomatoes and soy schnitzel(dry).
STEP 6
Add red wine ,(some water =optional) and brewer's yeast.
Bring to the boil.
STEP 7
Stir to combine.
Let the sauce simmer for another 15-20 minutes.
--Start cooking the pasta in a different pot---
Once the sauce is getting thickened , add 125ml of pasta's boiling water.
Or if you like a strong tomato sauce, add the rest of the tomato.
The water is salty and starchy enough to thicken the sauce.
Add al-dente rigatoni and stir to combine, ensuring all the pasta is covered by sauce. Let them cook in the sauce for at least 1 minute.
Optional topping idea
👉Do you want to add some extra protein ?
Roast 1 cup of drained canned brown lentils with a bit of oil.
They are usually salted so just add some black pepper after 5 minutes of roasting.
While roasting them, they will pop sometimes.
If you are afraid of that popping ,just mush them with your wooden spoon.
When the lentils look so crunchy they are ready.
You can use them as a topping.
👉My personal recommendation of tasty rigatoni.
Sometimes d.m. has this rummo pasta and they are really good.
If I shop at Edeka I get this "EDEKA Genussmomente" vegan pasta.
Also I really like this red box Barlilla.(not the blue box)
Dececco (Blue) is also great but it's hard to find vegan ones around my area.
Yellow ones usually contains eggs so check it well:)
Serve rigatoni with some healthy salad:)
Oh! This white thing on top is a grated roasted almond.
Enjoy!
My next public group event will be announced on Wednesday on Meetup.
See you around💚
Misaki
Comments