Meal Kit

Roasted Red Pepper and Portobello Rigatoni

With a Robust Tomato and Thyme Sauce

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

With a deep affection for Portobello mushrooms, and an even greater love of pasta, I jump at any chance to pair the two - and what a beautiful pair they make. This simple dish does double duty as a weeknight favorite with the addition of sweet roasted red peppers, and it holds up a gorgeous weekend evening dinner when served with a big green salad and a generous glass of really good wine.

In Your Box (serves 2)

  • 15 oz. Diced Tomatoes, Canned
  • 4 Portobello Mushrooms
  • Info
    8 oz. Mezzi Rigatoni
  • 2 oz. Roasted Red Peppers
  • 2 oz. Thyme Sprigs
  • 2 fl. oz. Red Cooking Wine
  • 2 Garlic Cloves
  • 1 tsp. Italian Seasoning Blend
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    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.

  2. 2

    Marinate the Mushrooms

    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.

  3. 3

    Cook the Rigatoni

    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.

  4. 4

    Sauté the Vegetables

    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.

  5. 5

    Finish the Sauce

    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.

  6. 6

    Plate the Dish

    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.

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