Ingredients
Scale
Gathering ingredients is like preparing for a symphony, each component playing its part to create harmony. Here’s what you’ll need:
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- Freshly grated Parmesan cheese, for serving
Tip: If you prefer a meatier sauce, feel free to add some Italian sausage or ground beef. And if you’re looking for a vegetarian twist, adding sautéed mushrooms can provide a delightful earthy flavor.
Instructions
Cooking is a dance of flavors and timing, where each step brings us closer to a culinary masterpiece. Follow these steps to create your pasta rigatoni:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onion is translucent, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper. Let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld beautifully.
- Toss the cooked rigatoni into the sauce, stirring to coat each piece thoroughly. Let it cook together for another 5 minutes, absorbing all the wonderful flavors.
- Remove from heat and stir in the fresh basil. Serve hot, topped with freshly grated Parmesan cheese.
Personal Tip: As you stir the sauce, imagine you’re in Nonna Rosa’s kitchen, where the secret ingredient was always a dash of joy and laughter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
