Rigatoni a La You
Transform your pasta night with this comforting and customizable Rigatoni a La You, a hearty dish that combines perfectly al dente rigatoni with a rich tomato and ricotta sauce. This recipe shines with its vibrant blend of crushed tomatoes, aromatic garlic, and a hint of dried oregano and basil, elevated by a creamy touch of whole milk ricotta. A dash of chili flakes adds optional heat, making it as spicy or mellow as you prefer. Finished with a sprinkle of Parmigiano-Reggiano and fresh basil, this easy 40-minute meal is ideal for weeknight dinners or special occasions. Pair it with a side of garlic bread for the ultimate Italian-inspired feast. Perfect for pasta lovers in search of bold, comforting flavors, this recipe is a must-try!
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Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit yellow onion, finely chopped
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 200 grams whole milk ricotta cheese
- 50 grams parmigiano-reggiano cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- 100 milliliters water or pasta cooking water (reserved)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 100ml of pasta cooking water before draining, then set the pasta aside.
Step 2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 3-4 minutes until softened and fragrant.
Step 3
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Step 4
Add the reserved pasta cooking water to the sauce to create a smooth consistency. Stir well to incorporate.
Step 5
Gently fold in the ricotta cheese, stirring until fully combined. Simmer for another 2 minutes to warm through.
Step 6
Add the cooked rigatoni to the sauce and toss until the pasta is evenly coated. Let the pasta sit over low heat for 1-2 minutes to allow the flavors to meld.
Step 7
Serve immediately, topped with grated parmigiano-reggiano cheese and freshly chopped basil leaves.
Nutrition Facts
| Serving size | (1745.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1661.9 |
| Total Fat 71.4g | 0% |
| Saturated Fat 29.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 146.1mg | 0% |
| Sodium 3582.0mg | 0% |
| Total Carbohydrate 187.9g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 42.8g | |
| Protein 69.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1488.7mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 2417.2mg | 0% |
Source of Calories