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1
Fill the pasta pot with salted water (1 tablespoon kosher salt to 6 quarts of water) and bring to a boil.
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2
Fill the large bowl with ice water.
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3
When the pasta water is boiling vigorously, dump in the cut vegetables and peas, bring the water back to the boil, and cook, uncovered, for 2 minutes.
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4
Scoop out the pieces with a spider or strainer, drain briefly, and drop into the ice water to shock them.
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5
When theyre thoroughly chilled, let them drain and dry in a colander.
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6
Keep the water in the pot boiling so you can cook the pasta as you make the sauce.
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7
Pour the olive oil into the skillet, scatter the onion slices in the oil, and set over medium-high heat.
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8
Cook for 1 minute, tossing to coat the onions with oil.
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9
Strew the garlic slices and peperoncino in clear hot spots of oil, and cook them until theyre sizzling, another minute or so, then stir in with the onions.
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10
Dont let them darken; lower the heat if they start to color.
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11
Scatter the mushroom slices in a clear part of the skillet, and sprinkle on the 1/2 teaspoon salt.
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12
Cook and stir them separately for 1 minute or so, until sizzling, then stir them in with the onions.
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13
Pour all the crushed tomatoes and juices into the skillet, and stir in with the sauteed vegetables.
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14
Slosh 1 cup of hot pasta water around the tomato container, then stir that into the skillet.
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15
Heat the sauce so that its actively bubbling all over, and cook at a gentle boil for 5 minutes, stirring occasionally.
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16
Add pasta water if the sauce is thickening or sticking.
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17
Drop all the cut, blanched vegetable pieces into the skillet, and stir them into the sauce.
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18
Bring to a simmer, and cook for about 2 or 3 minutes or more, until the blanched vegetables are cooked thoroughly but still al dente.
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19
If the pasta is not ready, turn off the heat so the vegetables dont get soft.
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20
Just before adding the pasta, stir in some hot pasta water to loosen the sauce if it has thickened, and return it to a simmer.
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21
To dress any pasta with tomato primavera, toss and cook them together, following the procedure on page 105.
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22
Remove the skillet from the heat, and toss in the 2 tablespoons olive oil and the cheese just before serving.
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23
Fresh whole-wheat pasta is particularly good with this all-vegetable sauce.
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24
Or any of the whole-wheat dry pastas (or regular dry pastas) in short tubular shapes, such as ziti or campanelle.
