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Milk Street Bowtie Rigatoni with Tomato, Butternut and Red Pepper Puree

Rigatoni with Tomato, Butternut and Red Pepper Puree

4-6 Servings

40 minutes

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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

2 tablespoons extra-virgin olive oil
½ medium yellow onion, chopped
Kosher salt and ground white pepper
14 ounces peeled and seeded butternut squash, cut into 1-inch chunks (about 2½ cups)
14½ ounce can whole peeled tomatoes, crushed by hand
1 cup drained roasted red peppers
1 pound rigatoni, ziti rigati or penne rigate pasta
½ cup lightly packed fresh basil, roughly chopped
Finely grated Parmesan cheese, to serve
Ingredients
  • 2
  • ½

    medium yellow onion, chopped

  • Kosher salt and ground white pepper

  • 14

    ounces peeled and seeded butternut squash, cut into 1-inch chunks (about 2½ cups)

  • 14½

    ounce can whole peeled tomatoes, crushed by hand

  • 1
  • 1

    pound rigatoni, ziti rigati or penne rigate pasta

  • ½

    cup lightly packed fresh basil, roughly chopped

  • Finely grated Parmesan cheese, to serve

Directions

Rigatoni with Tomato, Butternut and Red Pepper Puree

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Reviews
Kelly B.

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.