Rigatoni Marinara Recipe
Imported rigatoni and marinara sauce topped with Parmigiano & fresh basil
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Ingredients
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Pasta
Marinara Sauce
Toppings
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add salt to the water.
- 2
Cook Rigatoni
Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the rigatoni and set aside, reserving a cup of pasta water.
Preparing the Marinara Sauce
- 4
Heat Olive Oil
In a large skillet over medium heat, add the olive oil. Allow it to heat up for about 1 minute.
- 5
- 6
Add Tomatoes and Spices
Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Bring the sauce to a simmer.
- 7
Simmer Sauce
Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
Combining Pasta and Sauce
- 8
Mix Rigatoni and Sauce
Add the drained rigatoni to the marinara sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- 9
Serve
Divide the rigatoni marinara among serving plates. Top with grated Parmigiano-Reggiano and torn fresh basil leaves.
