Low Sodium Rigatoni Pasta with Tomato Sauce
Savor the comfort of Italian-inspired cuisine with this Low Sodium Rigatoni Pasta with Tomato Sauce recipe, a heart-healthy twist on a classic favorite. This dish features hearty whole wheat rigatoni tossed in a robust, homemade tomato sauce made with no-salt-added crushed tomatoes and creamy tomato paste, ensuring rich flavor without the extra sodium. Aromatic garlic and onion meld beautifully with dried basil, oregano, and a hint of black pepper for a well-rounded taste, while fresh parsley and basil add a vibrant, herbal finish. Ready in just 30 minutes, this quick and wholesome pasta is perfectly suited for weeknight dinners or casual gatherings. Garnish with fresh basil leaves and pair with a crisp salad for a complete, healthy meal. Enjoy the authentic taste of Italian comfort food with a low-sodium twist that's as good for your heart as it is for your palate!
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Recipe Information
Ingredients
- 12 ounces Whole wheat rigatoni pasta
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 Onion, finely chopped
- 28 ounces No-salt-added canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves, for garnish
Instructions
Bring a large pot of water to a boil over high heat. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté until the onion is translucent and garlic is fragrant, about 3-4 minutes.
Stir in the no-salt-added crushed tomatoes and tomato paste. Mix well to combine.
Add dried basil, dried oregano, black pepper, and red pepper flakes if using. Stir to incorporate the spices into the sauce.
Reduce heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
Add the cooked rigatoni to the sauce, gently tossing to coat the pasta evenly with the sauce.
Stir in the fresh parsley and adjust seasoning to taste.
Serve the pasta hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 44.7 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3740 mg | 80% | |
*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.
