Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael
--From May 2016 Vegetarian Times, made this 5/18/16 and enjoyed it. It's not an especially saucy sauce--best to toss the noodles in it rather than just try to spoon it over the rigatoni.
2 T olive oil
4 large carrots, cut into matchsticks
1 1/4 t grated fresh ginger
28 oz can fresh peeled tomatoes, crushed well by hand (I would suggest re
1/3 c fresh basil leaves
Heat oil in Dutch oven on medium-high. Add carrots, season with salt (I used a little garlic and a little red pepper and Italian herbs too). Cook 5 minutes, stirring once or twice, until carrots are crisp-tender and slightly browned. Stir in ginger, tomatoes, and a handful of basil leaves.
Bring to a simmer, reduce heat to medium-low, cook 10-12 minutes or until carrots are fork-tender. Stir in more basil. Toss with rigatoni.
Can add sausage if you like.