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Side dishes and vegetables, vegetarian dishes and bakes 49
Rigatoni with tomato sauce [Index: ]
MCRC00904062_BO_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-015_F39MCRC00918080_SE_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-009MCRC00903329_NF_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-010_RZ1BakesGratinsVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipes
For 4 servings
Large ovenproof dish
RIGATONI:
250 g pasta, rigatoni or penne
1 red pepper, approx. 150 g
1 green pepper, approx. 150 g
250 g green asparagus
1 medium onion
20 g butter or olive oil
Sea salt
Pepper, freshly ground
Sugar
400 ml tomato sauce
2 tbsp frozen herbs
FOR SPRINKLING:
60 g Pecorino cheese, freshly grated
IN ADDITION:
Butter or olive oil for the dish
Per serving
455 kcal, 46 g carbs, 19 g fat, 24 g protein,
3,8 BU
PREPARATION
1. Cook the pasta in plenty of salted water until almost 'al dente', rinse in cold water and leave to dry
off well.
2. Wash, halve, core and trim the peppers. Cut them into cubes 1 cm in size. Peel the lower third of
the asparagus and cut into pieces 2 cm long. Peel and finely dice the onion. Melt the butter and sweat
the onions in it until translucent. Add the pepper cubes and asparagus and sweat them briefly too.
Season with sea salt, pepper and sugar.
3. Mix the pasta with the sweated vegetables and the sauce. Add the frozen herbs and season to
taste once again.
4. Grease the ovenproof dish, fill with half of the pasta mixture and sprinkle with half of the Pecorino
cheese. Distribute the rest of the pasta on top and sprinkle with the remaining Pecorino cheese. Bake
as indicated.
Setting procedure:
Circo-roasting
160 °C
Added steam, medium
Cooking time: 25-30 minutes
Tip:
This dish is enough to serve 6 people as a side
dish.
How to make tomato sauce yourself: finely dice
1 shallot and sweat in olive oil for 5 minutes with
a clove of garlic. Wash 800 g fresh tomatoes,
remove the stalks and cut the tomatoes into
chunks. Leave to simmer uncovered for
approx. 20 minutes in olive oil. Season with sea
salt, freshly ground pepper and sugar. Pass
through a sieve, add 3 tbsp of frozen Italian
herbs and season to taste once again.
!
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