If you’re craving a simple yet soul-satisfying dish, this Tomato Rigatoni Pasta Recipe is exactly what your kitchen needs. With tender rigatoni enveloped in a silky, rich tomato sauce bursting with garlic and fresh basil, every bite feels like a warm hug. The recipe strikes the perfect balance between fresh, vibrant flavors and comforting textures, making it a go-to meal for busy weeknights or cozy weekend dinners. It’s easy to make but impressively delicious—a guaranteed crowd-pleaser that will quickly earn a permanent spot in your culinary rotation.
Ingredients You’ll Need
This Tomato Rigatoni Pasta Recipe uses simple, pantry-friendly ingredients that come together effortlessly to create layers of flavor and texture. Each component plays a key role, from the hearty rigatoni that holds sauce beautifully to the fragrant garlic that adds depth and warmth.
- 12 oz rigatoni pasta: Its ridges are perfect for catching that luscious tomato sauce with every bite.
- 2 tablespoons olive oil: This adds richness and helps sauté the garlic without overpowering the sauce.
- 3 cloves garlic, minced: Provides aromatic depth and a gentle spicy kick.
- 28 oz canned crushed tomatoes: The base of the sauce, delivering a naturally sweet and tangy flavor.
- Salt and freshly ground black pepper, to taste: Essential to balance and enhance all the flavors.
- 1/4 cup fresh basil leaves, torn: Freshness and a burst of herbaceous brightness.
- 1/4 cup grated Parmesan cheese: Offers a nutty, savory finish that melts beautifully on hot pasta.
- Extra virgin olive oil (for drizzling): Adds a silky richness and glossy appearance before serving.
- Red pepper flakes (optional, for spice): A small pinch elevates the flavor with a hint of heat.
How to Make Tomato Rigatoni Pasta Recipe
Step 1: Cook the Rigatoni to Perfection
Start by bringing a large pot of salted water to a rolling boil. The salt seasons the pasta and enhances its flavor from within. Add your rigatoni and cook according to package instructions, aiming for al dente—this means the pasta will have just the right amount of bite to perfectly complement the sauce. Once cooked, drain the pasta but remember to save about half a cup of the starchy pasta water; this miracle liquid will help you loosen the sauce later if needed.
Step 2: Build a Flavorful Tomato Sauce
While the pasta is cooking, heat olive oil over medium heat in a large skillet. Toss in the minced garlic and sauté until it becomes fragrant and soft but not browned; this usually takes just 1 to 2 minutes. Pour in the crushed tomatoes, then season generously with salt and freshly ground black pepper. Let this vibrant sauce simmer gently for 10 to 15 minutes to deepen its flavor and allow all the ingredients to marry beautifully.
Step 3: Combine Pasta and Sauce
Add the perfectly cooked rigatoni right into the skillet with your simmering tomato sauce. Toss it well so every tube and ridge is coated lovingly with that silky sauce. If at this point the sauce seems a bit thick or sticky, pour in a splash of the reserved pasta water. This will loosen it just enough to help it cling gloriously to the rigatoni, creating a luscious, comforting finish.
Step 4: Finish with Fresh Basil and Parmesan
Just before serving, tear your fresh basil leaves and sprinkle them over the pasta. The heat of the rigatoni will release the basil’s freshness and sweet aroma. Then, shower the dish with grated Parmesan cheese for a salty, nutty layer of flavor. Drizzle some extra virgin olive oil over the top for that final glossy touch that elevates this simple dish to something truly special.
How to Serve Tomato Rigatoni Pasta Recipe
Garnishes
While the fresh basil and Parmesan are classics, you can also sprinkle some crunchy toasted pine nuts or a light dusting of cracked black pepper to bring extra texture and visual appeal. A pinch of red pepper flakes gives a delightful kick if you like things on the spicy side.
Side Dishes
This Tomato Rigatoni Pasta Recipe pairs wonderfully with a crisp green salad dressed with lemon vinaigrette, which helps balance the richness of the pasta. Garlic bread or a rustic country loaf also makes an excellent side, perfect for mopping up every last drop of that rich tomato sauce.
Creative Ways to Present
For a fun twist, serve the rigatoni in shallow bowls and garnish each portion with a fresh basil sprig and a drizzle of aged balsamic vinegar for a subtle tang. For family-style dinners, present the pasta in a colorful ceramic dish surrounded by small bowls of Parmesan, chili flakes, and olive oil so guests can customize their plates.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tomato Rigatoni Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as delicious the next day. Keep fresh basil separate until ready to serve again to maintain its vibrant color and flavor.
Freezing
You can freeze this pasta, but it’s best to do so without the Parmesan cheese or fresh basil. Transfer cooled pasta and sauce to a freezer-safe container and freeze for up to 2 months. When thawed, the texture might be slightly softer but still comforting and tasty.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, and add a splash of water or olive oil to loosen the sauce as needed. Alternatively, microwave on medium power in short bursts, stirring in between to ensure even heating without drying out the pasta.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! Fresh tomatoes can make the sauce lighter and more vibrant. Just blanch, peel, and crush them before cooking, and you may want to simmer the sauce a bit longer to achieve the perfect consistency.
What’s the difference between rigatoni and other pasta shapes for this recipe?
Rigatoni’s ridges and large tubes are fantastic for holding onto chunky tomato sauce, ensuring each bite is full of flavor. Other pasta shapes work too, but rigatoni is special for this particular recipe.
Can I make this recipe vegan?
Yes! Simply omit the Parmesan cheese or substitute with a vegan cheese alternative. The tomato sauce and pasta on their own are naturally vegan and delicious.
How spicy does this dish get with red pepper flakes?
Red pepper flakes are optional and can be adjusted to taste. A small pinch adds a gentle warmth without overpowering the flavors—feel free to add more or skip entirely based on your preference.
Is this recipe suitable for meal prepping?
Definitely. This dish holds up well in the fridge and can be a quick, flavorful lunch or dinner option when reheated. Just remember to add fresh basil and Parmesan after reheating for the best taste.
Final Thoughts
This Tomato Rigatoni Pasta Recipe is such a gem to have in your cooking arsenal. It’s straightforward, uses ingredients you likely already have, and offers layers of comforting flavor that feel both fresh and timeless. Give this recipe a try soon—you might just find your new favorite way to enjoy pasta!
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Tomato Rigatoni Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tomato Rigatoni Pasta recipe is a simple and flavorful Italian dish featuring al dente rigatoni tossed in a rich, homemade crushed tomato sauce with garlic and fresh basil. Finished with grated Parmesan cheese and a drizzle of extra virgin olive oil, it’s a quick and satisfying meal perfect for any weeknight dinner.
Ingredients
Dry Ingredients
- 12 oz rigatoni pasta
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for spice)
Sauce Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1/4 cup fresh basil leaves, torn
Toppings
- 1/4 cup grated Parmesan cheese
- Extra virgin olive oil (for drizzling)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions, usually around 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, then set the pasta aside.
- Prepare the Tomato Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the canned crushed tomatoes, season with salt and freshly ground black pepper to taste, then let the sauce simmer gently for 10-15 minutes to deepen the flavors.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet with the tomato sauce. Toss thoroughly to coat the pasta evenly. If the sauce appears too thick, stir in a splash of the reserved pasta water to loosen it and help the sauce cling better to the pasta.
- Add Fresh Basil and Serve: Tear the fresh basil leaves and stir them into the pasta just before serving. Sprinkle grated Parmesan cheese over the top for a savory finish, and drizzle extra virgin olive oil if desired. Optionally, add red pepper flakes for some heat.
Notes
- Reserve pasta water to loosen the sauce if needed.
- Use fresh garlic for best flavor in the sauce.
- For a spicier kick, add red pepper flakes to the sauce or as garnish.
- Parmigiano-Reggiano is preferred for authentic taste, but any good quality Parmesan works.
- Serve immediately to enjoy the pasta’s best texture and flavor.
