Rigatoni Pasta with Tomato Sauce
Indulge in the hearty flavors of Italy with this classic Rigatoni Pasta with Tomato Sauce recipe. Perfectly al dente rigatoni is tossed in a rich, homemade tomato sauce made from sweet canned tomatoes, fragrant garlic, and aromatic oregano, all simmered to perfection. A hint of sugar balances the acidity, while fresh basil adds a burst of vibrant freshness. Finished with a generous sprinkle of Parmesan cheese, this comforting dish is simple yet satisfying. Ready in under an hour, it’s an ideal choice for an easy weeknight dinner or a cozy family gathering. Perfect for pasta lovers, this recipe is a timeless crowd-pleaser you'll return to again and again! Keywords: Rigatoni Pasta, Tomato Sauce, Easy Italian Recipe, Comfort Food, Weeknight Dinner, Fresh Basil, Parmesan Cheese.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 800 grams canned whole tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 3 liters water
- 1 tablespoon salt
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water.
Add the rigatoni pasta to the boiling water and cook according to the package instructions, usually around 10-12 minutes, until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet. Sauté for 5 minutes until the onion becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned whole tomatoes to the skillet, breaking them up with a spoon. Stir in the tomato paste, dried oregano, sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens.
Once the pasta is cooked, drain it and add it to the skillet with the tomato sauce.
Toss the pasta to coat it evenly with the sauce. Add the chopped basil leaves and stir through.
Serve the rigatoni pasta hot, sprinkled with grated Parmesan cheese, and enjoy!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 10122 mg | 440% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 40.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2505 mg | 53% | |
*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.
