Ziti with Abruzzese Vegetable Ragu

"Ziti With Abruzzese Vegetable Ragu" (page 200), named for the Abruzzese region of Italy, combines cooked ziti with a rich vegetable tomato ragu.  Onion, carrot, garlic, and yellow bell pepper are sautéed (skip the oil here, use broth or water instead), mixed with crushed tomatoes, red wine, and Italian seasoning, and simmered on the stove to develop the flavors.  I felt the sauce was a tad bland, so I added some crushed red pepper flakes as well.  As I usually do, I cut the amount of ziti down from a pound to 10 ounces to keep the sauce to pasta ratio more to my liking.