Join KindChef Carol to make a Pasta al Sugo Finto (Vegetable Ragu) based on this recipe from the New York Times.
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Pasta al Sugo Finto (Vegetable Ragu)
Ingredients
- 1 cup extra-virgin olive oil
- 3 pounds button or baby bella mushrooms, cut into ½-inch pieces
- Salt and pepper
- 9 garlic cloves, minced
- 3 teaspoon dried oregano or rosemary
- 3 large white onions, finely chopped (7 ½ cups)
- 6 medium carrots, peeled and cut into ¼-inch pieces (about 4 cups)
- 6 celery stalks, cut into ¼-inch pieces (about 1 heaping cup)
- 3/4 cup tomato paste
- 3 cups dry red wine
- 3 (24-ounce) bottles tomato passata or 3 (28-ounce) cans tomato purée
- 3 pounds rigatoni
- Optional: Grated Parmesan for serving
For the Pangrattato (optional)
- 1/4 cup extra-virgin olive oil
- 3/4 cup chopped walnuts
- 1 1/2 cup bread crumbs
- 3/4 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
Instructions
- In a large Dutch oven or heavy lidded pot, heat 1/3 cup oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned, 8 to 10 minutes. Add the garlic and oregano and cook, stirring, until fragrant, about 2 minutes. Transfer to a bowl.
- Add the remaining 2/3 cup oil to the pot. Add the onions, carrots and celery, season generously with salt and pepper, and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Add the tomato paste and cook until fragrant, 1 to 2 minutes.
- Return the mushroom mixture to the pot and stir in the red wine. Cook, stirring occasionally, until the pan is almost dry, about 5 minutes. Add the tomato passata or purée and 1 cup of water used to swish out the bottle or can.
- Bring the sauce to a bubble and then reduce to a simmer over medium-low and cook for 30 minutes, uncovered, stirring occasionally.
- Make the pangrattato (if using): While the pasta sauce simmers, heat oil in a medium pan over medium. Add chopped walnuts, toss to coat and cook, stirring frequently, until fragrant and toasted, 2 to 3 minutes. Stir in the bread crumbs and salt and cook for 2 more minutes, until toasted. Remove from the heat and mix in the parsley. Set aside to cool.
- Next, cook the pasta in salted water according to package instructions until al dente. Drain, reserving 1 cup pasta water.
- Toss the pasta in the sauce, adding pasta water as desired to thin the sauce and allow it to adhere to the pasta. Season to taste with salt and pepper.
- Divide the dressed pasta among bowls. Top with the pangrattato, if using, and perhaps Parmesan, if desired.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Pasta al Sugo Finto (Vegetable Ragu)” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293)
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
