Rigatoni Marinara Recipe
Make Rigatoni Marinara Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Marinara Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot of salted boiling water, add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the rigatoni in a colander. Set aside.
Marinara Sauce Preparation
- 3
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- 4
Add Tomatoes and Spices
Pour in the canned crushed tomatoes, and add the dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir to combine and bring the sauce to a simmer.
- 5
Simmer the Sauce
Let the marinara sauce simmer for about 15-20 minutes, stirring occasionally until it thickens slightly. If the sauce gets too thick, add a bit of the reserved pasta water to reach your desired consistency.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the cooked rigatoni to the marinara sauce in the skillet. Toss gently to coat the pasta evenly in the sauce. If necessary, add more reserved pasta water to help the sauce adhere to the pasta.
- 7
Garnish and Serve
Remove from heat and stir in the fresh basil leaves. Serve immediately, garnished with grated Parmesan cheese on top.