Dinner · Italian
Lentil ragu rigatoni
A rich lentil and red wine ragu tossed with rigatoni and pecorino.
- Serves
- 3
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 3 servings- 180 g green lentils, uncooked
- 500 ml vegetable broth
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, finely diced
- 3 garlic cloves, minced
- 400 g canned crushed tomatoes
- 1 tbsp tomato paste
- 240 g dried rigatoni
- 30 g pecorino cheese, grated
Method
Simmer the lentils in the vegetable broth for 20 minutes until tender, then drain any excess liquid.
Heat the olive oil in a saucepan over medium heat and cook the onion and carrot for 6 minutes until softened.
Add the garlic and cook for 1 minute, then stir in the crushed tomatoes, tomato paste, and cooked lentils.
Simmer for 12 minutes, stirring occasionally.
Cook the rigatoni in salted boiling water according to package directions, then drain.
Toss the pasta with the lentil ragu and top with pecorino.