Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- Salt, to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, about 10-12 minutes.
- In a skillet, heat olive oil over medium heat. Add onion, sauté until translucent, then add garlic and red pepper flakes.
- Pour in crushed tomatoes, season with salt, and let simmer for 10 minutes.
- Drain the cooked rigatoni, reserving ½ cup of pasta water.
- Add rigatoni to the skillet with sauce, toss together, adjusting with reserved water if necessary. Serve garnished with basil and Parmesan.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or on the stove, adding a bit of water or olive oil.
- This dish can be customized by adding cooked shrimp, vegetables, or Italian sausage.
- For less spiciness, incorporate sour cream or a little sugar.
- Ensure cheese is vegetarian-friendly for vegetarian versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian