Rigatoni a La You
Transform your pasta night with this comforting and customizable Rigatoni a La You, a hearty dish that combines perfectly al dente rigatoni with a rich tomato and ricotta sauce. This recipe shines with its vibrant blend of crushed tomatoes, aromatic garlic, and a hint of dried oregano and basil, elevated by a creamy touch of whole milk ricotta. A dash of chili flakes adds optional heat, making it as spicy or mellow as you prefer. Finished with a sprinkle of Parmigiano-Reggiano and fresh basil, this easy 40-minute meal is ideal for weeknight dinners or special occasions. Pair it with a side of garlic bread for the ultimate Italian-inspired feast. Perfect for pasta lovers in search of bold, comforting flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit yellow onion, finely chopped
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 200 grams whole milk ricotta cheese
- 50 grams parmigiano-reggiano cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- 100 milliliters water or pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 100ml of pasta cooking water before draining, then set the pasta aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 3-4 minutes until softened and fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Add the reserved pasta cooking water to the sauce to create a smooth consistency. Stir well to incorporate.
Gently fold in the ricotta cheese, stirring until fully combined. Simmer for another 2 minutes to warm through.
Add the cooked rigatoni to the sauce and toss until the pasta is evenly coated. Let the pasta sit over low heat for 1-2 minutes to allow the flavors to meld.
Serve immediately, topped with grated parmigiano-reggiano cheese and freshly chopped basil leaves.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 50.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1468 mg | 113% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3051 mg | 65% | |
*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.
