Food & Wine

Spicy Garden Harvest Rigatoni Recipe in the Dutch Oven

Pasta recipe fall cooking

Hi everyone! We wanted to share a yummy and deliciously hearty Fall recipe from Jeff as the season changes.. what do you think? I know how much you all love Jeff’s recipes! On a whim he decided to make a Spicy Garden Harvest Rigatoni for dinner and we all fell in LOVE. I think you will too.

We are loving the flavors of this healthy hearty fall pasta dish. It’s full of veggies, really rich, filling and has enough heat to keep you warm on autumn & winter nights. I ordered Jeff a new 5.5 quart Le Creuset Dutch Oven for Fall and he was inspired to make this recipe. Don’t you love the flame color? Fits perfectly on the stovetop. Plus, they are currently on sale right now – over 20% off.

Rigatoni is a dutch oven

I was so happy I found this Le Creuset Pot at Wayfair, it comes in many beautiful colors that can go straight from the stove to the dinner table. I got the flame color, it’s an ombre orange to red that is perfect for fall. Leaving them out as decor is fun too, they look great on top of the stove for a pop of color in your kitchen! We love making warm soups, stews, desserts, pastas and more in it throughout the Fall and Winter seasons. These dutch ovens make the best gifts as well.

Le Creuset Dutch Oven

This sauce is delicious, it has five different vegetables so you’re getting in plenty of nutrients. I know it will be part of our weeknight dinner rotation & we hope you love it as much as we do. :)

5 from 2 votes
Spicy Garden Harvest Rigatoni
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: dinner
Keyword: Dutch Oven, Pasta
Servings: 5 people
  • 3 tbsp Olive Oil
  • 1 cup Carrots
  • 2 shallots or 1 yellow onion
  • 4 cloves Garlic minced
  • 2 Bell Peppers diced (we used red)
  • 2 cups Fresh tomatoes
  • 1 28oz can Crushed Toamtoes
  • 2 tsp Red Pepper Flakes (this is where the heat comes from so add as much as you feel comfortable with)
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Oregano
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 lb. Rigatoni
  • 1/4 cup Grated Parmesan
  • Fresh Basil and Parmesan for garnish (optional)
  1. In a dutch oven heat olive oil over medium heat, add carrots for 5 minuets then garlic and shallots until the garlic becomes fragrant, about 1 minute.  

  2. Add chopped bell peppers. Let that cook for 8 mins. stirring occasionally. 

  3. Add the crushed tomatoes, red pepper flakes, oregano, dried basil, garlic and onion powder & salt pepper to taste. Let that simmer on low heat for 20 minutes while you cook the pasta, be sure to heavily salt the pasta water. 

  4. Once the pasta is al dente drain and fold into the sauce with the parmesan. Add garnish and serve. 

If you’re looking for more dutch oven recipes here are a few of our other favorites: 3 Bean Chicken Chili, Chicken Tortilla Soup, & Shrimp Pomodoro Recipe


This post is sponsored by Wayfair. Thank you for supporting the brands that support me!

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5 thoughts on “Spicy Garden Harvest Rigatoni Recipe in the Dutch Oven

  1. My “baby” turns 35 (😭) this weekend and will be home mainly to eat I think. Evenings are starting to cool off and I think this will be a perfect meal out on the deck or fireside. He’ll love it and won’t want anything with it except a loaf of good crusty bread (and a big bowl). His beautiful wife is an excellent cook; she’s just not his momma. I’ll let you know how we do!