Rigatoni in a Garlic White Wine Broth

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My last two attempted posts suffered from technological difficulties–after finishing a draft of the post, they both disappeared. This temporarily squelched my desire to post (though fortunately for Jon, not my desire to cook!); hopefully this one will go through successfully!

I love different pasta shapes, including rigatoni. I had bought some rigatoni on a recent trip to the store, but hadn’t figured out how to use it. Finally, I decided to use it in a dish that typically uses spaghetti–a garlic white wine sauce with tomatoes and spinach.

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I started off the sauce by sautéing a diced onion in a little olive oil. Once the onion caramelized, I added diced red pepper and several cloves of minced garlic. After the pepper was softened, this all went on a plate while I cooked the spinach.

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I sautéed the spinach in a little more olive oil, also adding veggie broth to start forming a sauce.

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After the spinach was slightly wilted, I added in some diced tomatoes and returned the rest of the veggies to the pan along with some additional veggie broth and lemon thyme (this actually does give dishes a little lemon flavor). Finally, I added some white wine and simmered it all together to finish the sauce.

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Finally, I mixed in the rigatoni, letting the noodles simmer in the sauce for a few minutes to absorb all the yummy flavors. Although I didn’t have any bread, this pasta would be great served with a piece of crusty bread to soak up the leftover sauce.

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5 thoughts on “Rigatoni in a Garlic White Wine Broth

  1. This looks great. I am glad it survived the super highway !!!! Thanks for posting such wonderful items. I have use your christmas bean once everyone loved them. Told then it was your recipe not mine, hope you dont mind my bragging about good your recipes are. Going to do green bean again this week cant wait,

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