Imagine twirling your fork into a plate of perfectly cooked rigatoni, coated in a rich, velvety tomato sauce that whispers of Italian tradition. This simple yet incredibly satisfying dish is about to become your new go-to comfort meal that transforms ordinary ingredients into a culinary masterpiece. Whether you're a busy home cook or a pasta enthusiast, this recipe promises to deliver maximum flavor with minimal effort, bringing the warmth of Italian cuisine right to your dinner table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 1 can (28 oz) crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add rigatoni pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the sauce. In a large skillet, heat olive oil over medium heat until it shimmers.
- Add chopped onions to the skillet and sauté until they become translucent and slightly golden, about 5-6 minutes, stirring frequently.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Pour the crushed tomatoes into the skillet with the onions and garlic. Stir to combine and season with salt and pepper to taste.
- Simmer the tomato sauce on low heat for 10-12 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
- Drain the cooked rigatoni in a colander, reserving a small amount of pasta water in case you need to adjust the sauce consistency.
- Add the drained pasta directly into the skillet with the tomato sauce. Gently toss to coat the pasta evenly.
- If the sauce seems too thick, add a small amount of reserved pasta water to reach desired consistency.
- Transfer the pasta to serving plates and garnish with fresh torn basil leaves.
- Serve immediately while hot, optionally with grated Parmesan cheese on the side.
Tips
- Salt your pasta water generously - it should taste like the sea! This is your only chance to season the pasta itself.
- Always cook pasta al dente (firm to the bite). The pasta will continue cooking slightly when mixed with the hot sauce.
- Reserve some pasta water before draining. The starchy water helps create a silky, clingy sauce that perfectly coats each rigatoni.
- Use high-quality crushed tomatoes for the best flavor. San Marzano tomatoes are ideal if you can find them.
- Don't rush the onion sautéing process. Letting them caramelize slowly brings out a deep, sweet flavor.
- Fresh basil is key - add it at the very end to preserve its bright, aromatic qualities.
- For an extra flavor boost, consider adding a splash of red wine to the sauce or topping with freshly grated Parmesan cheese.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 5mg
