Ingredients
Method
- Heat a large pan (needs to be deep enough to add liquid and pasta to later) over medium heat and add olive oil and butter to melt.1 tbsp olive oil, 1 tbsp butter
- Add onion and pepper to the pan and sautee until softened, stirring occassionally, about 10 minutes.1 red bell pepper, diced, 1 yellow onion, diced
- Add in garlic and stir for one minute until fragrant and then pour in can of tomatoes and cook another minute or two.6 cloves garlic, minced, 400 grams jarred crushed tomatoes (16 oz)
- Use an immersion blender to puree the sauce until creamy, or if you are worried about scratching your pan you can pour into a bowl to immersion blend or put in your blender and and back to pan when pureed. If you are okay with or want a chunkier sauce, you can skip this step.
- Add in your stock or water + bouillon cube/pasta and your pasta. Leave on medium heat. Let simmer, stirring occassionally for about 20 minutes until pasta is al dente and the sauce is thickened. *If you use a smaller or thinner pasta noodle than a thick rigatoni, you're cooking time may be less here. As long as the sauce isn't super watery and the noodles are to your liking, it's good!3 cups vegetable stock, 300 grams rigatoni
- Stir in 3/4 cup (a little less than 200g) of goat cheese until melted and sauce is evenly combined and creamy. We're saving the balance of the goat cheese (only if desired) to crumble on top when serving.200 grams soft goat cheese
- Serve pasta with optional added salt, pepper and fresh basil to taste. Crumble any extra goat cheese over the top of the pasta, if desired.fresh basil, salt & pepper, 200 grams soft goat cheese
Tried this recipe?Let us know how it was!