Best Vegetarian Pasta Sauce Recipe (Easy & Delicious)

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Cut the zucchini, eggplant and red bell pepper into cubes.
2. Heat 5 to 6 tablespoons of extra virgin olive oil in a pan, add the chopped onion, carrot and celery, and cook over medium heat for about 10 minutes until soft.
3. Add a splash of water, cover, and cook for 10 minutes on medium-high, stirring often so nothing burns.
4. After seven minutes, lower the heat to medium-low, add a splash of water and the crushed garlic.
5. Add the pepper, zucchini and eggplant, stir gently, then season generously with salt, stir, add a splash of water and cover.
6. Cook for 15-20 minutes, stirring and adding a little water as needed so nothing sticks, until the vegetables are soft.
7. Add the blended peeled tomatoes, season with salt and pepper, cover, and simmer on medium-low for 20-30 minutes, until the sauce is thick.
8. Meanwhile, boil 500 grams of rigatoni in salted water for about 30 minutes, following the package directions, and reserve a mug of the pasta water before draining.
9. Turn off the heat, tear in the basil leaves and stir them into the sauce.
10. Add the drained pasta to the sauce, toss well with a generous amount of grated pecorino and a splash of reserved pasta water, and finish with more basil.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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