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One-Pot Rigatoni with Spicy Tomato Sauce

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  • Prep 45 min
  • Total 45 min
  • Servings 8
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This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavour.
Created May 29, 2018
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced red onion
  • 1 cup sliced shiitake mushrooms
  • 3 cloves garlic, sliced
  • 1 can (796 mL) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 4 cups water
  • 2 cups uncooked rigatoni pasta
  • 1/4 cup kalamata olives, chopped
  • 1 cup shredded fresh basil leaves
  • 1/2 cup shredded Parmesan cheese

Steps

  • 1
    In 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, hot sauce and tomatoes; heat just to simmering. Stir in water; heat to boiling.
  • 2
    Add 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.

Expert Tips

  • Tip 1
    For a different flavour, try oil-cured black olives in place of the kalamatas.
  • Tip 2
    To make this dish vegan, sprinkle 1 tablespoon nutritional yeast over the dish in place of the Parmesan cheese.

Nutrition Information

340 Calories, 6g Total Fat, 13g Protein, 59g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 8
Calories
340
Total Fat
6g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
460mg
Total Carbs
59g
Dietary Fiber
5g
Sugars
4g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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