Aubergine, Red Pepper and Red Wine Rigatoni
There's nothing better on a cold wintery day than a big hearty plate of pasta to power you through the day! This is real mountain food, it's not pretty, but goodness does it make you happy!
I discovered this recipe in one of my favourite pasta books, but as it uses sausage meat I always looked it over, until I got some nice results from working with seitan.
The key here is to find a nice fruity wine, we're going to use to create a sauce that doesn't rely on tomatoes to add a delicate twist on this rugged dish.
If you don't want to use seitan you could almost certainly replace with finely chopped mushrooms, or plant-based sausages. If you get good results from either let me know! I'm always eager to discuss and perfect these recipes!
2 TBS Olive Oil
1 Medium Aubergine (cubed)
1 Onion (finely chopped)
1 Red Pepper (deseeded and cut into small cubes)
1 TBS Tomato Purèe
1 Clove Garlic
1 Tsp Dried Origano
150 ml Red Wine (I used a Chianti)
150ml Veg Stock
I'd recommend Rigatoni or any short pasta that allows the chunky sauce to get trapped!
- Whizz your seitan in a food processor. Heat 1TBS of olive oil in a large pan and fry the seitan for a few minutes until golden, then remove and place in a bowl.
- Add the remaining olive oil and stir fry the chopped aubergine for 4 minutes until it browns.
- Add the onion and fry until it softens (2 minutes).
- Add the pepper, mix well and leave to cook (2 minutes).
- Add the seitan back to the pan, add the tomato purée and cook for 1 minute.
- Add the garlic, origano and wine. Stir well until the wine has reduced by about half.
- Stir in the stock and let it all simmer for about 10 minutes. If it starts to get too dry add a little more veg stock.
- Cook the pasta, once it's ready add some of the cooking water ot the pan, then add the drained pasta.
- Cover with a lid and leave to rest for a minute or two to let the flavours settle.