Uncle Bill's Pasta With a Vegetarian Tomato Sauce

My DW will not eat pasta that has any meat in the sauce. It took me several tries until I came up with a sauce that she thoroughly enjoys. This is a very simple and easy recipe to make and is very tasty.

• Ready In: 1 hr 43 mins
• Serves: 2-4

Ingredients

• 4  tablespoons extra virgin olive oil, divided
• 3⁄4 cup  finely chopped onion
• 1⁄2 cup  finely diced  sweet red pepper
• 1⁄2 cup  finley diced green pepper
• 1 (28 ounce) can plum tomatoes, mashed, include liquid
• 1 (5 1/2ounce) can tomato paste
• 4  large garlic cloves, finely chopped
• 1⁄2 cup  chopped fresh basil
• 1  teaspoon dried oregano
• 1  teaspoon  italian seasoning mix
• 1⁄4 teaspoon hot red pepper flakes (optional)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons  olive oil for cooking pasta
• 1  tablespoon  salt for cooking pasta
• 4  ounces  uncooked rigatoni pasta
• 5  ounces  uncooked bow tie pasta
• 2  tablespoons butter
• 1⁄2 cup  padano cheese, divided

Directions

1. In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
2. Add onion and saute for 4 minutes, stirring often, do not burn.
3. Add red and green pepper and saute for another 4 minutes, stirring often.
4. Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
5. Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
6. Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
7. Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
8. Add 2 tablespoons of olive oil and 1 tablespoon of salt.
9. Add rigatoni and cook for 15 minutes, stirring once during cooking.
10. Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
11. When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
12. Drain the pasta and return to the cooking pot.
13. Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
14. If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
15. You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
16. Sprinkle with additional grated Padano cheese if desired.