Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
Mixing our romesco sauce with canned tomatoes is our favorite hack for getting a slow-cooked flavored sauce that comes together in mere minutes. Vegan parm adds a creamy, salty touch in this super easy, twenty-minute vegan dinner.
Chef Tip: Starchy pasta water will help bring the sauce together and perfectly coat your pasta
1 lb Dry Rigatoni
2 cups Tomato Sauce
1/4 cup grated Vegan Parmesean Cheese
1/4 cup fresh basil
Salt and Pepper, to taste
Cook your rigatoni according the package instructions, making sure the pasta is al dente. When pasta is cooked, reserve 1 cup of pasta water, then drain and return to pot
In a small pot, simmer your tomato sauce with half a pouch of Haven’s Kitchen Red Pepper Romesco sauce
Add your tomato romesco sauce to your cooked rigatoni, and add ½ cup of pasta water. Simmer until fully coated with sauce. If the pasta is too dry, add more of the pasta water. Season with salt and pepper
Stir in some of your vegan parmesan cheese and place into a large serving bowl
Garnish with a drizzle of more romesco sauce, a sprinkling of vegan parmesean cheese, and fresh basil
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
You haven’t added anything to your cart yet.
Browse Products
