Step 1

Cut the zucchini, eggplant, and red bell pepper into cubes.

Step 2

Add 5 to 6 tablespoons of EVOO to the pan and toss in chopped onions, carrots, and celery to cook Sofrito. Let them cook on medium heat for about 10 minutes or until they are nice and soft.

Step 3

Add a splash of water to prevent veggies from burning.

Step 4

Cover the pot and let it cook for 10 minutes on medium-high, stirring occasionally to ensure they are not burning.

Step 5

After seven minutes, change the heat to medium-low, add a splash of water, and add crushed garlic to the pot.

Step 6

Add capsicum, zucchini, and eggplant to the pot and gently stir everything.

Step 7

Add a generous amount of salt. Stir and add a splash of water. Stir it again and cover the pot with a lid.

Step 8

Let it cook for 15-20 minutes, depending on how hot your cooktop is.

Step 9

Make sure the ingredients don’t stick to the bottom of the pan. Keep stirring, and add a little bit more water to prevent the ingredients from burning.

Step 10

When vegetables turn soft, slowly add the peeled tomato sauce, mix everything, and add salt and pepper. Cover the pot with a lid and let the sauce cook for 20-30 minutes on medium-low heat.

Step 11

While the sauce is simmering, boil the rigatoni pasta. Follow the instructions on the package to boil the pasta. It will take 30 minutes to cook.

Step 12

Turn off the flame when you get a nice thick sauce.

Step 13

Break the basil leaves, add them to the pasta sauce, and remove it from the stove.

Step 14

Meanwhile, drain the pasta. Keep a mug full of pasta water aside for later use.

Step 15

Add pasta to the sauce. Stir well to coat the pasta with the sauce. Add a generous amount of pecorino cheese and toss the pot to let the pasta and sauce meld together. Finish with more basil for extra flavor.

Step 16

Add vegetarian ragu to the serving bowl and top it with more pecorino. Serve and enjoy!