Gluten-Free Rigatoni Pasta with Tomato Sauce
Indulge in a comforting, flavorful bowl of Gluten-Free Rigatoni Pasta with Tomato Sauce, perfect for weeknight dinners or a cozy meal at home. This recipe takes just 45 minutes and combines tender gluten-free rigatoni with a rich, homemade tomato sauce infused with garlic, onions, and a blend of dried herbs like oregano and basil. A touch of red pepper flakes adds a subtle kick, while a hint of sugar balances the vibrant crushed tomatoes. Finish it off with fresh basil and a sprinkle of Parmesan cheese for a burst of freshness and creamy indulgence (optional for a dairy-free option). Easy to make and bursting with Italian-inspired flavors, this gluten-free pasta dish is a crowd-pleasing favorite that’s also ideal for those with gluten sensitivities. Pair it with a side salad or garlic bread for a complete meal the whole family will love!
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Recipe Information
Ingredients
- 12 ounces gluten-free rigatoni pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped (optional)
- 0.5 cup parmesan cheese, grated (optional for serving)
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free rigatoni pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper.
Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally, until it thickens.
Once the pasta is cooked, drain it and add it to the sauce, tossing to coat thoroughly.
If using, stir in the fresh basil leaves right before serving for added flavor.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5201 mg | 226% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 51.2 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1683 mg | 129% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
