Tomato Parmesan Rigatoni Sauce
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
582 kcal
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Course
Main Course
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Cuisine
Italian
Tomato Parmesan Rigatoni Sauce
Description
This recipe begins by gently sautéing diced white onions in olive oil with salt until translucent, then adding minced garlic and a pinch of red pepper flakes for aromatic depth. Pureed Italian tomatoes are added and simmered for 45 minutes to deepen flavors while preventing scorching by stirring regularly.
While the sauce simmers, rigatoni pasta is boiled until slightly underdone to allow it to finish cooking in the sauce. Fresh basil leaves are stirred into the simmered sauce to release their fragrance. Cubes of salted butter are added for richness and smooth texture. Parmesan cheese is gradually incorporated to thicken the sauce and add a savory, umami quality.
The rigatoni is combined with the sauce, absorbing some of the flavor as it finishes cooking. This yields rigatoni coated in a creamy, savory tomato sauce with subtle heat from the red pepper and herbaceous notes from the basil. The sauce is smooth and slightly thickened by the butter and cheese.
This dish is suitable for a comforting main course. Leftovers can be refrigerated and reheated gently to preserve texture. Nutritional values are estimates based on serving sizes dividing the recipe into four portions.
Ingredients
- 4 tablespoons olive oil
- 3/4 cup onion white, diced
- 1 teaspoon salt
- 1 teaspoon garlic minced
- 1 pinch red pepper flakes
- 28 ounces Italian tomatoes (blended until smooth)
- 8 ounces rigatoni pasta uncooked
- 1/2 cup basil snipped, fresh leaves
- 4 tablespoons butter cubed, salted
- 1 cup Parmesan Cheese plus additional for topping, freshly grated
Instructions
- Heat the oil in a saucepan over medium heat. Add onions and salt. Stir until the onions are translucent (about 5 minutes).4 tablespoons olive oil, 3/4 cup diced white onion, 1 teaspoon salt
- Add the garlic. Cook and stir for an additional 1 minute. Add the red pepper flakes and blended Italian tomatoes. 1 teaspoon minced garlic, 1 pinch red pepper flakes, 28 ounces Italian tomatoes
- Bring the mixture to a simmer, then turn the heat to medium-low. Simmer for 45 minutes, stirring often as the sauce cooks to prevent scorching.
- While the sauce is cooking, boil the rigatoni according to package directions, but pull it off the heat once it starts to soften (after about 8 minutes). It will cook the rest of the way in the sauce. 8 ounces uncooked rigatoni noodles
- Add about 1/3 cup of the freshly snipped basil to the tomato sauce. Then stir in the butter. 1/2 cup fresh basil leaves, 4 tablespoons salted butter
- Add the cheese, 1/4 cup at at time, to the tomato sauce, stirring between each addition and giving it time to melt. 1 cup freshly grated Parmesan cheese
- Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni. Serve in bowls with a sprinkling of fresh basil and parmesan cheese.
Notes
- The calorie counts are approximate and may vary with ingredient brands.
- The recipe and nutritional information are best estimates; for precise data consult a nutritionist.
- The sauce simmers slowly to develop flavor and prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 18g | 36% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 47mg | 16% |
| Sodium | 1097mg | 46% |
| Potassium | 672mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2355IU | 47% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 343mg | 34% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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