Description
Experience the comforting warmth of spicy rigatoni pasta, featuring tender pasta enveloped in a rich, zesty tomato sauce that tantalizes your taste buds.
Ingredients
Scale
For the Pasta:
- 12 ounces rigatoni pasta
- Water for boiling
- Salt for seasoning
For the Sauce:
- 2 tablespoons extra virgin olive oil
- 4–5 cloves garlic, minced
- 28 ounces canned San Marzano tomatoes
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1 cup freshly grated Parmesan cheese
Instructions
- 1. 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, about 10-12 minutes. Reserve some pasta water before draining.
- 2. Sauté the Aromatics
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant but not browned.
- 3. Create the Sauce
- Pour in canned San Marzano tomatoes (including juice), crushed red pepper flakes, salt, and pepper. Stir to combine and let it simmer for approximately ten minutes until thickened.
- 4. Combine Pasta and Sauce
- Toss the drained rigatoni into the skillet with the sauce. Mix thoroughly to coat each piece of pasta evenly.
- 5. Add Cheese
- Stir in freshly grated Parmesan cheese until melted and well incorporated into the sauce.
- 6. Serve It Up
- Transfer portions to plates or bowls, sprinkle with additional cheese if desired, and enjoy hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup cooked pasta (about 210g)
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg