Thoroughly rinse produce and pat dry. Coarsely dice roasted red peppers. Mince garlic. With a spoon, remove gills from Portobello mushroom caps. Cut mushrooms into 1/2" dice. Stem thyme, coarsely chop leaves.

Place diced mushrooms in a shallow bowl. Toss with 1 Tbsp. olive oil, thyme leaves (reserving a pinch for garnish), and salt and pepper to taste. Let marinate for 5-10 minutes. Reserve marinade.

Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Add rigatoni and cook for 7-10 minutes until al dente. Drain and set aside.

While cooking the pasta, sauté the vegetables. Heat the reserved marinade and 1 tsp. olive oil in a medium saucepan over medium heat. Sauté garlic and roasted red peppers for 2-3 minutes. Add cubed Portobello mushrooms and let cook for 5-7 minutes, stirring often.

When most of the liquid from the vegetable sauté has evaporated, add the red cooking wine and stir (this is called “deglazing”). Add the canned diced tomatoes (with liquid from the can) and Italian seasoning blend. Reduce the heat to low and simmer sauce while rigatoni finishes cooking. Season with salt and pepper to taste.

Spoon some of the cooked rigatoni into bowls. Top with the Portobello and roasted red pepper sauce. Garnish with the remaining pinch of thyme leaves and a crack of freshly ground black pepper.