cheese
dinner
fennel
italian
lunch
pasta
riggies
tomato
sauces
vegetables
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Riggies with Chunky Vegetable Sauce

Riggies with Chunky Vegetable Sauce

Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…

This Woman Lost Her House To a Fire On The Same Day Rachael Did …

How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

Ingredients

  • 2 tablespoons olive oil
  • 2 ribs celery, chopped
  • 1 small bulb fennel, trimmed, cored and chopped
  • 1 onion, chopped
  • 2 to 3 mild peppers, such as frying/cubanelle peppers, field peppers or a mix of red and green bell peppers, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 chili pepper, finely chopped
  • Salt and pepper
  • 1 cup passata
  • 1 28-ounce can San Marzano tomatoes, crushed by hand
  • A fat handful of basil, leaves torn
  • 1 pound rigatoni with lines or pacchieri pasta
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • Grated Parmigiano-Reggiano

Yield

Serves: 4-6

Preparation

Heat a Dutch oven over medium heat. Add olive oil, 2 turns of the pan. Drop vegetables into the pan as you chop them; add garlic and chili pepper. Once they’re all in, add salt and pepper, and cover pot. Cook 10 minutes, stirring occasionally, to sweat vegetables. Add passata, tomatoes and basil, and simmer uncovered for 20 minutes.

Bring a pot of water to a boil for the pasta. Salt the water and add rigatoni or pacchieri, and cook to al dente. Reserve a cup of salty water then drain pasta and return it to the pot. Toss riggies with 3/4 of the sauce, half the starchy water, a drizzle of EVOO and and handful of cheese. Add more water if pasta is too dry.


Serve in shallow bowls topped with extra sauce and more cheese.