Fridge cleanout pasta with creamy vegetable & salmon sauce

How Maurice does it

1. 1

   Heat olive oil in a large pan or wok over medium heat. Add anchovies, garlic, and chili; cook until anchovies dissolve, about 1 minute.

2. 2

   Add the chopped eggplant, bell pepper, shallot, zucchini, cherry tomatoes, and little gem lettuce. Cook, stirring, until vegetables begin to soften, about 5 minutes.

3. 3

   Pour in the red wine and bring to a simmer. Add the salmon pieces and baby spinach. Cover and cook until salmon is opaque and vegetables are tender, about 8-10 minutes.

4. 4

   Use an immersion blender to puree the mixture directly in the pan until smooth.

5. 5

   Strain the pureed sauce through a fine-mesh sieve into a saucepan, pressing on solids to extract as much liquid as possible. Discard solids.

6. 6

   Simmer the strained sauce over medium heat until slightly reduced, about 5 minutes. Stir in the heavy cream and season with salt and pepper.

7. 7

   Meanwhile, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve a little pasta water, then drain.

8. 8

   Toss the cooked pasta with the creamy sauce, adding a splash of pasta water if needed to loosen. Serve topped with grated Parmesan and fresh basil.