Rigatoni Recipe
Make Rigatoni 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
Sauce
Toppings
Method
Cooking Pasta
Boil Water
In a large pot, bring 4 liters of water to a rolling boil. Add 1 teaspoon of salt to the water.
Cook Rigatoni
Add 400 grams of rigatoni pasta to the boiling water. Cook according to package instructions until al dente, usually around 10-12 minutes.
Drain Pasta
Once cooked, drain the rigatoni in a colander and set aside, reserving a cup of pasta water.
Making Sauce
Heat Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Sauté Garlic
Add 4 minced garlic cloves to the skillet and sauté for 1-2 minutes until fragrant but not browned.
Add Tomatoes and Seasoning
Pour in 800 grams of canned crushed tomatoes. Stir in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of sugar, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Simmer Sauce
Bring the sauce to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally until it thickens slightly.
Add Fresh Basil
Stir in 30 grams of chopped fresh basil leaves just before removing the sauce from heat.
Combining Pasta and Sauce
Combine
Add the drained rigatoni to the skillet with the sauce. Toss well to combine, adding reserved pasta water a little at a time if the sauce is too thick.
Serve
Serve the rigatoni hot, topped with 50 grams of grated Parmesan cheese.
