Description
A classic rigatoni recipe with a rich tomato sauce and fresh basil.
Ingredients
Scale
- 400g rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 800g canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, grated, for serving
Instructions
- Bring a large pot of salted water to a boil.
- Add rigatoni and cook according to package instructions until al dente.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add garlic and cook for an additional minute until fragrant.
- Stir in crushed tomatoes, oregano, sugar, salt, and pepper.
- Simmer the sauce for 15-20 minutes, stirring occasionally.
- Drain the rigatoni and add it to the sauce, tossing to coat evenly.
- Plate the rigatoni and garnish with fresh basil and grated Parmesan cheese.
Notes
- For a spicier sauce, add red pepper flakes.
- Substitute fresh tomatoes for canned if in season.
- Try adding cooked sausage or mushrooms for extra flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 5mg
Keywords: rigatoni, pasta, tomato sauce, Italian cuisine