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