One-Pot Rigatoni

One-Pot Rigatoni


⁃ 1 medium or large eggplant, roasted whole (may be cooked in advance and refrigerated for later use)

⁃ 1 quart oil-free red sauce such as marinara, pomodoro or bolognese

⁃ 1 lb uncooked rigatoni

⁃ 1 cup water

⁃ 1/2 cup dry red wine

⁃ 1/4 tsp Red pepper flakes

⁃ Vegan parmesan — optional — for garnish


1. Remove skin from the cooked eggplant; add eggplant and red sauce to a 4 or 5 quart sauce pan. Stir in the uncooked rigatoni, add the water, wine and red pepper flakes and stir again

2. Cook covered over medium heat, stirring occasionally, until pasta is done to your liking

3. Plate, garnish and serve immediately

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