How to Trick Picky Eaters: Rigatoni with Vegetable Sauce

 Here is how you trick your children when they say “I don’t like vegetables.”

You offer them a pasta bowl with lots of… vegetables!
Onions, garlic, red bell pepper, carrots and tomatoes, combined, make the best pasta sauce ever: colorful, chunky and most important: flavorful!
I adapted this recipe from my mom’s and both Andrés Ignacio (10) and Tomás Eugenio (8) love it and always ask for more.
This is one of those rare recipes in which I season with a beef cube. If you are taking care of your sodium, substitute with salt. Since this recipe yields a good batch, I freeze half and save time.
I hope you’ll like this sauce as everybody in my family does.
Rigatoni with Vegetable Sauce | Ingredients for 6 portions*
1 package of rigatoni
1/3 cup of olive oil
1 cup of onions ground in a food processor
3 garlic cloves minced
1 red bell pepper, deveined, seeded, ground in a food processor
1 ½ cup of carrots, ground in a food processor
4 cups of tomatoes, ground in a food processor
1 beef cube
Parmensan cheese (I used Grana Padano)

In a deep saucepan, heat the oil on medium heat and sauté the onions and garlic until soft, 5 minutes. Add the bell pepper and sauté for 5 more minutes. Add the carrots and cook for 5 more minutes. Add the tomatoes and cook for 5 minutes. Reduce the heat, add the beef cube and cook covered for 20 minutes. In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again. In a big bowl combine the rigatoni with the sauce. Serve with cheese.

(*) The sauce yields up to 10 portions.
To print the recipe click here.

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