Spicy Rigatoni

Bring a large pot of salted water to a boil. Dice the onion and mince the garlic. Prepare the protein (chicken, turkey, or tempeh) by dicing or ground; prepare the vegetable by dicing or slicing.

Heat olive oil in a large skillet over medium heat. Add diced onion, sauté 2–3 minutes until softened. Stir in minced garlic, red pepper flakes, and paprika; cook 1 minute until fragrant.

Add the protein to the skillet; cook 5–7 minutes, stirring, until mostly cooked through (if using tempeh, cook until edges are light golden).

Stir in the diced vegetable; sauté 3–4 minutes until beginning to soften.

Pour in the canned tomatoes (with juice) and vegetable broth. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 8–10 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Season with salt and black pepper to taste.

Meanwhile, add rigatoni to the boiling water and cook according to package directions until al dente. Drain in a colander and reserve.

Add the cooked pasta to the skillet with the sauce; toss gently to coat. Cook 1 minute to allow pasta to absorb flavors.

Transfer to serving bowls or plates. Top with grated Parmesan and fresh chopped parsley. Serve hot.