Sicilian Tomato Rigatoni

Allergy Friendly

Vegano Marinara Sauce
Vegano Sicilian Veggies
Rigatoni Pasta
Beefsteak Tomato
Balsamic Reduction
Basil

20 mins

This recipe combines sun-dried tomato, cipollini onion and basil in a pasta that’s light, simple, and flavourful.

Step 1: Remove ingredients from bag

Remove Vegano Marinara Sauce, Vegano Sicilian Veggies, rigatoni pasta, beefsteak tomato, balsamic reduction, and basil from the bag to prepare for cooking.

Step 2: Cook the Rigatoni Pasta

Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil. Add the Rigatoni Pasta and cook for 8-10 minutes.

Step 3: Cook the Vegano Sicilian Veggies

In a large pan over medium heat add the Vegano Sicilian Veggies and cook for 5 minutes.

Step 4: Strain the pasta and add to the Vegano Sicilian Veggies

While the Vegano Sicilian Veggies are cooking, strain the pasta over the sink and add the strained noodles into the hot pan with the Vegano Sicilian Veggies. Reserve ½ cup of the pasta water and add it into the pan with the pasta.

Step 5: Cook the Vegano Marinara Sauce

Add all of Vegano Marinara Sauce and continue to cook for 5 - 8 minutes tossing and stirring gently. Make sure to coat all of the pasta with the sauce and reduce the sauce until it completely clings to the pasta. PLEASE NOTE: We do not add salt to our recipes. Please season with salt and pepper to your taste.

Step 6: Slice the tomato

Slice the tomato into thin slices and set aside for plating.

Step 7: Plate your meal

In two bowls, divide the Sicilian Tomato Rigatoni pasta evenly and add the tomato slices on top. Drizzle the balsamic reduction over the pasta and garnish with the fresh basil and enjoy!