Rigatoni Bolognese

Preheat oven to 425°F. Place a large pot of salted water on to boil for the rigatoni. Peel and mince the shallot. Rinse and sort the lentils. Place a small saucepan with 2 tsp olive oil over medium-high heat. Add the minced shallot and cook until slightly softened, about 2 to 4 minutes. Stir in the lentils, just 1 cup crushed tomatoes, and 1 ¼ cups water. Bring to a boil, reduce heat, and simmer until Step 5.

Trim and halve the Brussels sprouts. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 11 to 13 minutes.

Mince the garlic and add to a small bowl. Add the dried oregano, nutritional yeast, as many of the red chile flakes as you’d like, a pinch of salt, and 3 tbsp olive oil. Stir the garlic oil to combine.

Drop the rigatoni into the boiling water, stir, and reduce heat slightly. Cook until al dente, about 6 to 8 minutes. Reserve ½ cup pasta water and drain the rigatoni. Return rigatoni to the pot off of the heat and stir in just 2 tbsp garlic oil and a pinch of salt.

Add just ¼ cup of the reserved pasta water to the lentil bolognese and stir. Add more pasta water if you prefer a thinner sauce. Taste and season the lentil bolognese with salt. Tear the basil leaves and add just half the torn basil to the rigatoni and stir.

Divide the rigatoni between large, shallow bowls and ladle on the lentil bolognese. Drizzle with the remaining garlic oil and sprinkle with the remaining basil and any remaining chile flakes. Serve with the roasted Brussels sprouts.