Description
Rigatoni pasta brings fiery excitement to classic Italian comfort food, dancing with robust tomato sauce and spicy sausage. Creamy, bold flavors will make you crave this irresistible dish that promises a delicious culinary adventure in just one memorable bite.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) rigatoni pasta
- 1 can (14.5 ounces/411 grams) canned diced tomatoes (fire-roasted preferred)
- 1/4 cup (59 milliliters) extra virgin olive oil
Flavoring Ingredients:
- 4 cloves fresh garlic, minced
- 1 teaspoon (5 grams) crushed red pepper flakes
Garnish Ingredients:
- 1/2 cup (50 grams) parmesan cheese, shredded
- 1/4 cup (15 grams) fresh basil, torn
Optional Ingredients:
- 1/2 cup (75 grams) bell peppers, chopped
- 1/2 cup (45 grams) spinach, chopped
Instructions
- Fill a large pot with water, add salt, and bring to a rolling boil over high heat. Cook rigatoni until tender yet firm, typically 8-10 minutes.
- While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until aromatic and garlic turns golden, about 45-60 seconds.
- Pour diced tomatoes into the skillet, stirring to combine with garlic and pepper. Reduce heat and simmer for 10-12 minutes, allowing sauce to thicken and develop rich flavors.
- Drain pasta, reserving a small amount of cooking water. Transfer rigatoni directly into the simmering tomato sauce, tossing gently to ensure each pasta tube is evenly coated.
- Remove skillet from heat, scatter fresh basil leaves over the pasta. Gently fold herbs into the dish, allowing their fragrance to infuse the sauce.
- Plate the spicy rigatoni immediately, garnishing with freshly grated Parmesan cheese. Serve hot for maximum flavor and texture enjoyment.
Notes
- Choose high-quality rigatoni for the best texture and sauce absorption.
- Toast red pepper flakes briefly to enhance their spicy, aromatic flavor before adding garlic.
- Use San Marzano tomatoes for a sweeter, less acidic sauce base that elevates the overall dish.
- For a lighter version, substitute heavy cream with Greek yogurt or use plant-based alternatives to make the recipe vegetarian-friendly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 10 mg