Rigatoni with Tomato, Butternut and Red Pepper Puree
- Makes4-6 servings
- Cook Time40 minutes
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.
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.
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