Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
1 Tbsp. olive oil
1/2 lb. jicama, peeled and chopped
1 red or green bell peppercooked
1 carrotcooked, peeled and chopped
1 small onioncooked, chopped
2 cloves garlic, minced
2 Tbsps. tomato paste
1/2 lb. recipe-ready crushed tomatoes
1/2 cup chicken stock
1 tsp. oregano, crumbled
2 Tbsps. cilantro, chopped
3/4 lb. rigatoni, or other small tube pasta
2 Tbsps. grated Parmesan cheese
Instructions
Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 5 ingredients 5 minutes. Add next 5 ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally. While sauce is cooking, cook pasta in boiling salted water 8-10 minutes or until al dente. Drain well. Serve sauce over pasta and sprinkled with Parmesan.
