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Rigatoni with Tomato, Butternut and Red Pepper Puree
Milk Street Facebook Community member James Adcock of Bellevue, Washington makes a pureed tomato pasta sauce that’s rich and velvety even without cream. He blends sautéed onion, canned whole tomatoes, steamed butternut squash and roasted and peeled red bell peppers until smooth, then simmers the sauce to bring the flavors together. Our version, perfect for a weeknight, cooks the squash with the tomatoes and uses store-bought roasted peppers. We think the sauce is a great match for tube-shaped, ridged pastas such as rigatoni, ziti rigati or penne rigate, but it also is good on cheese ravioli or tortellini.
4-6
Servings
Tip
Don’t bother chopping the roasted peppers since they’re going into the blender for pureeing. And don’t worry if the squash begins to fall apart as it cooks because it, too, will be blended.
40 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
-
½
medium yellow onion, chopped
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Add the squash, tomatoes with juices, ½ cup water and ¼ teaspoon white pepper. Cover and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, about 20 minutes.
Great vegetarian dish, lovely taste, although my texture was off, a bit too much purée to pasta ratio. Will need to experiment with the amount of butternut, or leave some pieces in cubed form next time. Recommend this dish. If not needing vegetarian, some sprinkled crisped pancetta bits would add another level of deliciousness.