Penne with Vegetable Ragù

The Penne with vegetable ragù recipe is a dish rich in flavor and color, with a touch of Italy in every bite. Here’s how to prepare it.

Ingredients

• 320 g penne
• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 2 carrots
• 1 onion
• 2 garlic cloves
• 400 g peeled tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Grated Parmesan (optional)

Preparation

1. Start by cutting the eggplant, zucchini, bell peppers, and carrots into cubes. Finely chop the onion and garlic.
2. In a large skillet, sauté the onion and garlic with a drizzle of oil until they become translucent.
3. Add the eggplant and then the other vegetables, letting them brown for a few minutes.
4. Pour the peeled tomatoes into the skillet with the vegetables, season with salt and pepper, and let cook over medium heat for about 20 minutes, until you achieve a ragù consistency. If necessary, add a bit of water to prevent the sauce from drying out too much.
5. Meanwhile, bring a pot of salted water to a boil and cook the Penne following the package instructions to achieve al dente cooking.
6. Once the vegetable ragù and pasta are ready, drain the penne and pour them into the skillet with the ragù. Mix well to blend the flavors.
7. Serve hot and, if desired, sprinkle with grated Parmesan and garnish with fresh basil leaves.

Trivia

The vegetable ragù is a lighter and vegetarian variant of the classic Bolognese ragù, but no less tasty. It’s an excellent way to consume several portions of vegetables in one dish, and it’s highly customizable: you can add or substitute with the vegetables you have on hand or prefer. In Italy, these preparations are widely used especially in seasons when vegetables are more abundant and varied.