Description
At its heart, this Rigatoni Pasta recipe is a celebration of the “red sauce” tradition. It focuses on a robust, herb-infused tomato sauce that clings to the ridges of the rigatoni noodles. Unlike thinner pastas like spaghetti that might slip through a chunky sauce, rigatoni is designed to be substantial. The word rigatoni actually comes from the Italian word “rigato,” which means ridged or lined. These ridges are not just for aesthetics; they serve a functional purpose by holding onto the sauce and the grated cheese, ensuring every single bite is packed with flavor.
Ingredients
- 300 g rigatoni pasta
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 small onion (chopped)
- 400 g tomato puree or crushed tomatoes
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp chili flakes (optional)
- 1/2 cup grated cheese (Parmesan or mozzarella)
- Fresh basil (optional)
Instructions
Boil rigatoni in salted water until al dente. Drain and set aside.
Heat olive oil in a pan.
Add onion and garlic, sauté until soft and fragrant.
Pour in tomato puree. Add salt, pepper, oregano, and chili flakes.
Simmer for 10–15 minutes until thick.
Add cooked rigatoni into the sauce and mix well until fully coated.
Top with cheese and fresh basil. Serve hot.
Notes
A simple, hearty rigatoni dish that brings cozy comfort to the table with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
Keywords: Hearty tubular pasta instructions, homemade rigatoni dinner guide, Italian ridged pasta preparation, savory tomato pasta method