Step 1

Cook the rigatoni according to package directions. Drain and set aside when done. (I like to toss with some olive oil to keep the rigatoni from sticking together.)

Step 2

Now, in a large soup pot, heat the olive oil on medium. Add the shallots and garlic. Sauté, reducing heat as needed until the shallots are translucent. About 2-3 minutes.

Step 3

Then add the basil, oregano and red pepper. Toss with the shallots and garlic.

Step 4

Next, add the tomato paste and stir it into the shallots and garlic.

Step 5

Pour in the red wine, and stir to combine everything. Let the wine simmer for a minute to start to cook off and let the shallots and garlic absorb some of the wine.

Step 6

Now, pour in the tomato sauce and vegetable broth. Stir to combine.

Step 7

Add the bay leaves and a few pinches of salt and pepper. Then bring to a simmer, reduce heat to medium low or low just so it is bubbling slightly. Simmer for 10 minutes. Stirring occasionally.

Step 8

Then add the vegan Parmesan and stir to melt into the soup. Simmer for another 5-10 minutes to develop the flavors.

Step 9

Taste and adjust seasoning. It will probably need more salt and pepper. Remove the bay leaves.

Step 10

Add the rigatoni to the pot with the soup and stir to combine. Let simmer just for another minute or so to make sure the rigatoni is warm.

Step 11

Serve immediately with fresh basil and extra parmesan on top!