Rigatoni Roma Recipe
Make Rigatoni Roma Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Method
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- 1
Bring a large pot of salted water to a rolling boil. Add rigatoni pasta and cook until al dente according to package directions. Drain the pasta and reserve 1/2 cup (120 ml) of the pasta water for adjusting the sauce.
- 2
Meanwhile, in a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and red pepper flakes; cook 30-60 seconds until fragrant.
- 3
Add chopped Roma tomatoes to the skillet and cook until they begin to break down, about 5 minutes. Stir in tomato paste and cook 1 minute to deepen the flavor.
- 4
Pour in crushed tomatoes and stir to combine. Season with salt and black pepper; simmer the sauce gently for 8-10 minutes to meld flavors. If the sauce is too thick, add reserved pasta water or a splash of water (60 ml) to reach desired consistency.
- 5
Tear or chop fresh basil leaves and fold into the sauce; adjust seasoning as needed.
- 6
Add the drained rigatoni to the sauce in the skillet. Toss to coat, adding reserved pasta water a little at a time to loosen if needed. Cook 1-2 minutes so the pasta absorbs some sauce.
- 7
Remove from heat. Stir in grated Parmesan cheese. Serve Rigatoni Roma with extra Parmesan on top and a few fresh basil leaves.
