Spicy Lentil and Mushroom Pasta Bolognese

Preparación

1. 1

   Bring a large pot of water to a boil. Add the rigatoni and cook according to the package directions until al dente.

2. 2

   Before draining the pasta, reserve about 250 ml of the cooking water. Drain the rigatoni and set it aside.

3. 3

   Meanwhile, heat the olive oil in a large, deep skillet or saucepan over medium heat.

4. 4

   Add the diced onion and carrots. Cook for 6–8 minutes, stirring occasionally, until softened.

5. 5

   Add the finely chopped mushrooms and cook for 7–10 minutes, stirring occasionally, until they release their moisture and begin to brown.

6. 6

   Stir in the minced garlic, red chili, and dried oregano. Cook for 1 minute, stirring continuously, until fragrant.

7. 7

   Add the crushed tomatoes and drained brown lentils. Stir well and bring the sauce to a gentle simmer.

8. 8

   Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce is thick and flavorful.