Pasta with vegetable ragu

By GialloZafferano · 45 min

Ingredients

Instructions

1. Cut the red onion into pieces about 1/4 inch (6 mm). Peel and trim the carrots, then cut them into cubes of the same size.
2. Peel the celery to remove the fibrous outer layer, then cut it into 1/4 inch (6 mm) cubes.
3. Heat a drizzle of oil in a pan, add the onion and cook gently for 5 minutes, until tender.
4. When the onion is soft, add the celery and carrot and cook over medium heat for about 5 minutes.
5. Meanwhile, clean the bell pepper and cut it into 1/4 inch (6 mm) cubes. Wash and trim the zucchini and cut it into cubes of the same size.
6. Add the bell pepper and zucchini to the pan, season with salt and stir.
7. Pour in the tomato purée with a splash of water, just enough to rinse the jar. Cover and cook for about 15 minutes.
8. Add the peas and cook for another 5 minutes without the lid.
9. Tear basil leaves by hand and stir them into the ragù.
10. Meanwhile, cook the penne in plenty of salted water and drain it al dente into the pan with the ragù.
11. Adjust salt and pepper, adding a ladle of cooking water if the sauce needs loosening. Finish with a drizzle of oil, stir and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

OnionTomatoCarrotBell pepperPastaRed onionCeleryPea