California-Style Rigatoni with Pajata-Inspired Sauce

Ingredients

In this California-style adaptation, the traditional veal intestines used in the original Rigatoni con la pajata are replaced with a medley of locally sourced vegetables, such as zucchini, bell peppers, and mushrooms. This modification not only caters to the preferences of California cuisine, which emphasizes fresh and seasonal produce, but also makes the dish suitable for vegetarian diets. We alse have the original recipe for Rigatoni con la pajata, so you can check it out.

• 350g (12 oz) rigatoni pasta 350g (12 oz) rigatoni pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 68g, 10g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced zucchini, red bell pepper, and sliced mushrooms to the skillet. Cook until the vegetables are tender.
4. 4.
   Pour in the canned crushed tomatoes and stir well. Add the dried basil, dried thyme, and chili flakes. Season with salt and pepper to taste.
5. 5.
   Simmer the sauce for about 15 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked rigatoni pasta to the skillet and toss until well coated with the sauce.
7. 7.
   Serve the California-style rigatoni with pajata-inspired sauce hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing to remove any dirt or debris.
• Zucchini — If the zucchini is large, consider removing the seeds before dicing to prevent excess moisture in the sauce.

Tips & Tricks

• For an extra burst of flavor, add a splash of balsamic vinegar to the sauce.
• Feel free to customize the vegetable selection based on what's in season or your personal preferences.
• If you prefer a spicier sauce, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Top the dish with grated Parmesan cheese for a touch of indulgence (not suitable for vegans).
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the California-style rigatoni with pajata-inspired sauce as a main course, accompanied by a fresh green salad and crusty bread to complete the meal.

Presentation advice

Garnish each plate with a sprig of fresh basil and a sprinkle of chili flakes to add a pop of color and enhance the visual appeal of the dish.