Sweet And Cheesy Heirloom Tomato Pasta

• 1 (16 ounce) box rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 1 red onion, chopped
• 3 cloves fresh garlic, minced
• 1 garlic scape, minced
• 3 large heirloom tomatoes, stemmed
• 1 sweet pepper, chopped
• 1 cup chopped broccoli
• 3 baby bella mushrooms, chopped, or more to taste
• 1 (6 ounce) can tomato paste
• 1 teaspoon white sugar
• 8 fresh basil leaves
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 dash ground cinnamon
• salt to taste
• 1 (8 ounce) package soy chicken strips (such as Morningstar Farms(R))
• 1 cup grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese

1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
2. Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
3. Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
4. Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.

rigatoni pasta, extravirgin olive oil, red onion, garlic, garlic, heirloom tomatoes, sweet pepper, broccoli, bella mushrooms, tomato paste, white sugar, basil, italian seasoning, red pepper, ground cinnamon, salt, chicken strips, parmesan cheese, mozzarella cheese, feta cheese

Taken from www.allrecipes.com/recipe/247127/sweet-and-cheesy-heirloom-tomato-pasta/ (may not work)