The Best Rigatoni D Recipe You’ll Make Again and Again
This rigatoni recipe is a warm hug on a plate, a taste of home, and incredibly easy to make. Inspired by Nonna Emilia's legendary Sunday dinners, it's a crowd-pleasing, flavorful dish perfect for busy weeknights. With simple ingredients and a rich tomato sauce, this rigatoni is guaranteed to become a new family favorite. Ready to make some kitchen magic? Let’s dive in!
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet or Dutch Oven For making sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon or Spatula For stirring sauce
Ingredients
Ingredients
- 1 pound Rigatoni pasta
- 1 tablespoon Olive oil
- 1 large Yellow onion finely chopped
- 2 cloves Garlic minced
- 28 ounces Crushed tomatoes
- 15 ounces Tomato sauce
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
- 1/4 teaspoon Red pepper flakes optional
- 1/2 cup Dry red wine optional
- 1/2 cup Grated Parmesan cheese plus more for serving
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to a rolling boil. Once boiling, add the rigatoni and cook according to package directions until al dente. This usually takes around 12-14 minutes. Pro Tip: Don’t overcook your pasta! Al dente means “to the tooth” – slightly firm to the bite.
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the crushed tomatoes, tomato sauce, and red wine (if using). Stir in the dried oregano and basil. Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and cover. Let it simmer for at least 15 minutes, or up to 30 minutes for a richer flavor, stirring occasionally. The longer it simmers, the more the flavors will meld together beautifully.
- Once the pasta is cooked, drain it well in a colander. Add the cooked rigatoni to the sauce and toss to coat every piece of pasta in that delicious sauce. Stir in the grated Parmesan cheese. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired.
Notes
Pro Tip: Don’t skip the salt! Salting your pasta water is crucial for flavor. It seasons the pasta from the inside out. Use about 1-2 tablespoons of salt per gallon of water – it should taste like the sea!