Tomato Rigatoni Pasta is a comforting and flavorful dish that showcases the natural sweetness of ripe tomatoes, enhanced with garlic, fresh basil, and a touch of parmesan cheese. The hearty rigatoni, with its ridged texture, perfectly holds onto the rich tomato sauce, ensuring every bite is full of flavor. This simple yet satisfying pasta is ideal for a quick weeknight dinner or a cozy weekend meal, bringing together the classic Italian flavors in a dish that’s both easy to prepare and utterly delicious. Serve it with a side of crusty garlic bread or a crisp salad for a complete and satisfying meal that everyone will love.
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant.
- Add the crushed tomatoes and sugar to the skillet. Stir to combine and season with salt and black pepper to taste. Simmer the sauce for about 15 minutes, stirring occasionally, until it thickens slightly.
- Combine pasta and sauce:
- Add the cooked rigatoni to the skillet with the tomato sauce. Toss to coat the pasta evenly in the sauce.
- Stir in the chopped fresh basil and half of the grated Parmesan cheese, mixing well to combine.
- Serve:
- Divide the tomato rigatoni pasta among serving plates. Top with the remaining Parmesan cheese and garnish with fresh basil leaves.
Enjoy your Tomato Rigatoni Pasta as a deliciously simple and flavorful meal that captures the essence of classic Italian cuisine, perfect for any occasion!
