Rigatoni with tomato basil sauce

Rigatoni catches a bright canned-tomato sauce finished with basil and parmesan.

This recipe makes 4 servings and takes about 10 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large saucepan, large frying pan, colander, wooden spoon. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: rigatoni: 350 g (12 oz); olive oil: 30 ml (2 tbsp); onion, finely diced: 150 g (5 oz); garlic cloves, sliced: 12 g (2 cloves); canned chopped tomatoes: 800 g (28 oz); dried oregano: 2 g (1 tsp); fresh basil, torn: 20 g (¾ oz); parmesan, finely grated: 50 g (1¾ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• rigatoni — 350 g / 12 oz
• olive oil — 30 ml / 2 tbsp
• onion, finely diced — 150 g / 5 oz
• garlic cloves, sliced — 12 g / 2 cloves
• canned chopped tomatoes — 800 g / 28 oz
• dried oregano — 2 g / 1 tsp
• fresh basil, torn — 20 g / ¾ oz
• parmesan, finely grated — 50 g / 1¾ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Boil the rigatoni in salted water until just tender. Reserve 120 ml (½ cup) pasta cooking liquid, then drain.

Step 2

Meanwhile cook onion in olive oil for 6 minutes until translucent. Add garlic and oregano and stir for 30 seconds.

Step 3

Add canned chopped tomatoes and simmer for 10 minutes until thickened. Stir in the rigatoni and enough reserved pasta liquid to coat it.

Step 4

Take off the heat, fold through basil, and serve with parmesan.

Keep pasta texture and sauce timing separate

For a pasta-based dinner, cook the pasta according to its packet directions while the tomato mixture develops in the pan. Reserve a little cooking water only if needed to loosen the sauce, then combine near the end so the pasta does not absorb all the liquid while waiting.

Cooking and safety check

Bring the tomato sauce to a steady simmer before combining with pasta. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Penne replaces rigatoni. Pecorino replaces parmesan; both contain milk. Use canned whole tomatoes, crushed by hand, for chopped tomatoes. Dried basil is not a direct replacement; use 2 g (1 tsp) and add it with oregano.

• Penne replaces rigatoni.
• Pecorino replaces parmesan; both contain milk.
• Use canned whole tomatoes, crushed by hand, for chopped tomatoes.
• Dried basil is not a direct replacement; use 2 g (1 tsp) and add it with oregano.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Reserve pasta water before draining.
• Simmer a thin sauce uncovered for a few more minutes.
• Add basil off heat so it stays aromatic.

Leftovers and storage

Refrigerate promptly for up to 3 days. Reheat with a splash of water in a covered pan until steaming.

Serving ideas

These sides and finishes suit rigatoni with tomato basil sauce without changing the recipe itself.

• Green salad
• Garlic-rubbed toast
• Roasted courgettes

Frequently asked questions

Can I use passata?

Yes, but simmer it until it clings to the pasta.

Why reserve pasta water?

Its starch helps the sauce coat the rigatoni.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.