Spicy Garden Harvest Rigatoni

Course dinner
Keyword Dutch Oven, Pasta
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.