Tomato & Red Pepper Rigatoni Pasta

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Tomato & Red Pepper Rigatoni Pasta🍝
Creamy Tomato and Red Pepper Rigatoni Pasta. Swathed in a homemade, delicious smooth sauce, this dish captures the comfort of traditional pasta with a vegan twist.

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Recipe:
Ingredients:
- 400g rigatoni pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (400g) chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- A handful of fresh basil, chopped
- Vegan parmesan, for garnishing

Method:
1. Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a saucepan over medium heat. Add the onion and garlic, sautéing until translucent.
3. Stir in the red and yellow bell peppers and cook until they begin to soften.
4. Pour in the chopped tomatoes and tomato paste, mixing well. Season with oregano, basil, red pepper flakes, salt, and black pepper. Let the sauce simmer for 10 minutes until it thickens and the flavors meld.
5. Drain the pasta and combine it with the tomato sauce, ensuring each piece is coated evenly.
6. Serve hot, garnished with fresh basil and a generous sprinkle of vegan parmesan.

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