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Category: Pasta
Prep Time: Cook Time: Total Time:
3 carrots, peeled and finely chopped
1 medium onion, peeled and finely chopped
1 red bell pepper, cored, seeded and finely chopped
3 garlic cloves, minced
3 tbsp olive oil
2 tsp chopped fresh thyme leaves
1 tsp chopped fresh oregano leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp tomato paste
3/4 cup chicken broth
1/2 cup mascarpone cheese
1 lb rigatoni pasta
1/4 cup freshly grated Parmesan cheese
Finely chop the carrots, onion, bell pepper and garlic. Heat the olive oil in a large, heavy skillet. Add the chopped vegetables, thyme, oregano, salt, pepper and saute over medium-high heat until tender, about 6 minutes.
Add the tomato paste to the vegetables and continue cooking, stirring to dissolve the tomato paste, for about another 5 minutes. Add the chicken broth and bring the liquid to a boil. Reduce the heat to low and let the mixture simmer until the liquid is reduced by half, approximately 10 minutes. Add the mascarpone cheese and stir until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to boil over medium high heat. Add the rigatoni and cook according to the package instructions, until the pasta is al dente, approximately 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Add the rigatoni to the vegetable mixture, toss well. Add some of the reserved pasta water, if necessary, to moisten and thin the sauce. Toss with the Parmesan and serve. Serves 6.
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RIGATONI WITH VEGETABLE BOLOGNESE - Giada de Laurentiis
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Category: Pasta
Prep Time: Cook Time: Total Time:
3 carrots, peeled and finely chopped
1 medium onion, peeled and finely chopped
1 red bell pepper, cored, seeded and finely chopped
3 garlic cloves, minced
3 tbsp olive oil
2 tsp chopped fresh thyme leaves
1 tsp chopped fresh oregano leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp tomato paste
3/4 cup chicken broth
1/2 cup mascarpone cheese
1 lb rigatoni pasta
1/4 cup freshly grated Parmesan cheese
Finely chop the carrots, onion, bell pepper and garlic. Heat the olive oil in a large, heavy skillet. Add the chopped vegetables, thyme, oregano, salt, pepper and saute over medium-high heat until tender, about 6 minutes.
Add the tomato paste to the vegetables and continue cooking, stirring to dissolve the tomato paste, for about another 5 minutes. Add the chicken broth and bring the liquid to a boil. Reduce the heat to low and let the mixture simmer until the liquid is reduced by half, approximately 10 minutes. Add the mascarpone cheese and stir until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to boil over medium high heat. Add the rigatoni and cook according to the package instructions, until the pasta is al dente, approximately 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Add the rigatoni to the vegetable mixture, toss well. Add some of the reserved pasta water, if necessary, to moisten and thin the sauce. Toss with the Parmesan and serve. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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