Asparagus & Mushroom Rigatoni

 My family loves pasta.
They would eat it everyday if possible!
I prefer to have it only once or twice a week, because of the carb load of course!
When I do, I want it to be special.
For me special means fragrant, light and guilt free!
This quick sauce is one of those, it uses fresh produce, sun dried tomatoes and my canned summer tomatoes which are stored in my cold cellar ready to use when needed.
Easy and available to make delicious meals that everyone enjoys.
You can create a pantry storage too in your cellar or any area where you can add some shelving space.  When pantry items are a great price, stock up and you will have ingredients "in stock" ready for you to "shop" in your own home!

1 700ml tomato puree

5-6 cremini or button mushrooms, chopped

5-6 asparagus stalks, dry end snapped, rinsed, cut

1/2 cup flat leaf parsley, washed & minced

3 sun dried tomatoes, drained if in oil, chopped

1 small onion, peeled, diced small

1/4 cup white wine

1 tbsp tomato paste

salt & pepper to taste

EVOO

500g rigatoni pasta

 

Prepare all of the vegetables.

Pour 2tbsp. oil into a preheated medium size pot. Add onions and saute on medium high heat until they become soft.  Do not brown. 

 

Add remaining vegetables and continue stirring to soften the vegetables, approximately 5-10min. Pour in the white wine and cook for another 2 min on medium heat to reduce the wine.

 

Add tomato puree, salt & pepper to taste. Then top with parsley and tomato paste. Add seasonings to taste. Stir to blend.

 



 



 

Reduce the heat to a simmer and cook for 20-3-min.

 

When the tomato sauce is simmering and almost ready. Bring a large pot 3/4 full of salted water to a boil.  Add the pasta, stir to coat.  Cook for 8-10min until al dente (to the bite).  Drain.

 

Add tomato sauce to pasta and serve.

 

Servings: 4-6

 

Enjoy with love!