The sauce is full of fresh tomatoes, which are high in skin-benefiting antioxidants. We converted this from Food Network.
10 ounces rigatoni (about 3 cups)
6 cups water or homemade broth
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
In your Vitaclay pot, add 3 cups pasta and 6 cups water or broth. Set on "Stew" to cook for 20 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute.
Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes. Transfer to your Vitaclay pot.
Add the cheese to the sauce in your clay pot, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen.
Divide among bowls and top with the remaining basil and more parmesan. Enjoy!