Penne Rigate with Vegetable Ragù

Pasta with vegetable ragù is a delicious and relatively simple dish to prepare, and it’s a great vegetarian alternative to the classic meat ragù. Here’s the recipe:

Ingredients

• 350g of penne rigate
• 2 carrots
• 2 stalks of celery
• 1 onion
• 1 zucchini
• 1 pepper (red or yellow, depending on your preference)
• 400g of canned peeled tomatoes or tomato purée
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Grated parmesan cheese (optional for those following a vegan diet)

Preparation

1. Start by washing and cleaning all the vegetables. Cut the carrot, celery, onion, zucchini, and pepper into fairly small cubes.
2. In a large pan, heat a bit of extra virgin olive oil and add the two cloves of garlic. Sauté them until they are golden and then remove them.
3. Add the carrot, celery, and onion cubes to the pan with the oil. Sauté over medium-low heat for about 10 minutes, until they start to soften.
4. Add the zucchini and pepper to the sauté and continue cooking for another 5 minutes.
5. Pour the peeled tomatoes or purée into the pan with the vegetables. Mix well and let it simmer for at least 20 minutes. If necessary, add a bit of water to avoid the sauce drying out too much. Season with salt and pepper to your taste.
6. While the sauce cooks, bring a pot of salted water to a boil and cook the penne rigate according to the instructions for an al dente texture.
7. Drain the pasta and pour it into the pan with the vegetable ragù. Stir well to flavor the pasta with the sauce.
8. Serve hot and, if you wish, add hand-torn fresh basil leaves and sprinkle with grated parmesan cheese.

The dish is ready! You can customize this recipe according to the vegetables you prefer or have available. Enjoy your meal!