Ingredients
Scale
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Step 2: Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Step 3: Pour in the crushed tomatoes and add the dried oregano. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Step 4: Add the rigatoni pasta directly into the pot along with enough water to cover the pasta (about 4 cups). Stir well to combine.
- Step 5: Cover the pot and cook on medium heat for about 15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Step 6: Once cooked, remove from heat and let sit for a few minutes before serving. Garnish with fresh basil or grated Parmesan cheese if desired.
Notes
- For storage, let the Spicy Rigatoni cool completely before transferring it to an airtight container; it will keep well in the fridge for up to 3 days. When reheating, add a splash of water or broth to the pasta in a pot over low heat to prevent it from drying out and stir until warmed through. For a delightful serving suggestion, top each bowl with fresh basil or a sprinkle of grated Parmesan cheese to enhance the flavors and presentation. As a chef's tip, feel free to adjust the red pepper flakes according to your spice preference, and consider adding protein like cooked chicken or sausage for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup of cooked rigatoni with sauce
- Calories: 450
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 6g