Rigatoni Recipe

Cooking Instructions

1. 1

   Cook the Rigatoni

   In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent and the vegetables are softened.

3. 3

   Add the Mushrooms

   Stir in the finely chopped mushrooms and cook for another 8-10 minutes until the mushrooms have released their moisture and are browned.

4. 4

   Incorporate Tomato Paste

   Add the tomato paste to the mushroom mixture and cook for 2 minutes, stirring frequently to combine.

5. 5

   Add Crushed Tomatoes and Broth

   Pour in the canned crushed tomatoes and vegetable broth. Stir to combine and bring the mixture to a simmer.

6. 6

   Season the Sauce

   Add dried oregano, salt, and black pepper to the sauce. Let it simmer for about 15-20 minutes, stirring occasionally until the sauce thickens.

7. 7

   Combine Pasta and Sauce

   Add the cooked rigatoni to the skillet with the mushroom bolognese sauce. Toss to coat the pasta evenly with the sauce.

8. 8

   Serve

   Plate the rigatoni and top with grated pecorino cheese. Serve warm.