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If you’re craving a bowl of pasta that’s bursting with vibrant tomato flavor, silky olive oil, and aromatic garlic, then this Rigatoni Pomodoro recipe will become your new go-to. It’s rich in flavor, light on ingredients, and incredibly comforting—just like a warm hug from Nonna herself.
Rigatoni Pomodoro is one of those dishes that proves simplicity can be elegant. With just a few pantry staples—ripe tomatoes, garlic, olive oil, and pasta—you can create a dish that feels both rustic and refined. And the best part? It comes together in under 30 minutes!
Whether you’re hosting a weeknight dinner, meal prepping for the week, or just looking for a satisfying dish that doesn’t require a culinary degree, this rigatoni pomodoro recipe delivers. And yes, if you’re more of a penne fan, you can absolutely make this a penne pasta pomodoro too!
Ingredients
Here’s what you’ll need to make this flavorful and classic Rigatoni Pomodoro:
- 12 ounces rigatoni pasta
The star of the dish, rigatoni’s ridges and tube shape hold onto the sauce beautifully. - 2 tablespoons extra virgin olive oil
Adds richness and depth; use high-quality oil for best results. - 4 cloves garlic, finely minced
Gives a pungent, savory base to the tomato sauce. - 1/4 teaspoon red pepper flakes (optional)
For a subtle kick and to enhance the natural sweetness of the tomatoes. - 1 (28-ounce) can of whole San Marzano tomatoes
These tomatoes are sweeter and less acidic, ideal for a balanced pomodoro sauce. - 1 teaspoon sea salt (plus more for pasta water)
Enhances the flavor of both pasta and sauce. - 1/2 teaspoon freshly ground black pepper
Balances the acidity of the tomatoes with a bit of warmth. - 1/4 cup fresh basil leaves, torn
Adds a sweet and herbaceous finish to the dish. - 2 tablespoons unsalted butter (optional)
For added creaminess and a velvety texture to the sauce. - Freshly grated Parmesan cheese, for serving
A salty, nutty finish that complements the bright sauce.
Ingredient Substitutes and Alternatives
- Pasta: No rigatoni? Use penne for a delightful penne pasta pomodoro variation.
- Fresh tomatoes: In summer, substitute canned tomatoes with 2 pounds of ripe Roma or heirloom tomatoes, blanched and peeled.
- Vegan option: Skip the butter and cheese or use plant-based alternatives.
- No basil?: Fresh parsley or oregano can add a similar herbaceous note.
How To Make Rigatoni Pomodoro – Step-by-Step Instructions
Let’s break it down step by step so you can achieve perfect Rigatoni Pomodoro every time:
1. Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, according to the package instructions (typically 10–12 minutes).
Pro Tip: Don’t forget to reserve 1 cup of pasta water before draining! This starchy water helps bind the sauce.
2. Make the Pomodoro Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant (but not browned).
- Pour in the canned tomatoes along with their juices.
- Use a wooden spoon or potato masher to break the tomatoes into small chunks.
3. Simmer the Sauce
Season with salt and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally, until thickened.
Optional: Stir in the butter at the end of cooking for a smoother, more indulgent sauce.
4. Add Pasta to Sauce
Once the sauce is ready, add the drained rigatoni directly into the skillet.
- Toss gently to coat the pasta in the sauce.
- Add a splash of reserved pasta water if needed to loosen the sauce.
5. Finish and Garnish
Tear fresh basil over the top and give everything a final toss.
Serve hot, topped with freshly grated Parmesan cheese and an extra drizzle of olive oil if desired.
Pro Tips for a Perfect Rigatoni Pomodoro
- Use good quality canned tomatoes – San Marzano tomatoes make a huge difference in sweetness and depth.
- Undercook the pasta slightly before mixing with sauce; it will finish cooking and absorb flavor.
- Always salt your pasta water – it’s the only chance to season the pasta itself.
- Let the sauce simmer uncovered – this concentrates the flavors and thickens it naturally.
- Mash or blend for consistency – if you like a smoother sauce, blend it lightly before adding the pasta.
Serving Suggestions
Wondering how to round out this dish? Here are some ideas:
- Garlic Bread: A crispy, buttery slice makes the perfect vehicle for sopping up extra sauce.
- Add a Side Salad: Something crisp and green, like arugula with lemon vinaigrette, balances the richness.
- Wine Pairing: A glass of Chianti or Pinot Noir complements the tomato acidity wonderfully.
- Upgrade with Protein: Add grilled chicken, shrimp, or a fried egg on top for a heartier meal.
Hosting a dinner party? Serve it with an antipasto platter and finish with tiramisu for a full Italian feast.
Recipe Variations & Customizations
- Penne Pasta Pomodoro: Swap rigatoni with penne for a sleeker look and slightly different texture. It still holds the sauce beautifully!
- Add Veggies: Sauté spinach, mushrooms, or zucchini along with the garlic.
- Make it Spicy: Amp up the red pepper flakes or stir in Calabrian chili paste.
- Creamy Version: Add a splash of heavy cream or dollop of ricotta for a richer sauce.
- Baked Pomodoro Pasta: Mix the pasta with sauce, top with mozzarella, and bake at 375°F for 20 minutes until bubbly.
FAQs
What’s the difference between Rigatoni Pomodoro and Penne Pasta Pomodoro?
Both use a tomato-based sauce, but rigatoni has ridges and a wider tube that holds more sauce, making each bite heartier. Penne works just as well and offers a sleeker texture.
Can I use fresh tomatoes instead of canned?
Yes! Just blanch, peel, and crush about 2 pounds of ripe tomatoes. Simmer longer to allow them to break down.
Can I make this ahead of time?
You can prepare the sauce up to 3 days in advance. Store it in the fridge and just reheat before mixing with freshly cooked pasta.
Is Rigatoni Pomodoro vegan?
It can be! Just skip the butter and cheese, or use your favorite plant-based alternatives.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or olive oil on the stove or microwave.
Substitutes & Ingredient Alternatives
- Pasta Shapes: Penne, ziti, or even spaghetti work if rigatoni isn’t available.
- Oil Substitute: If out of olive oil, use avocado oil or a light butter substitute.
- Cheese Alternatives: Pecorino Romano, Grana Padano, or nutritional yeast (for vegan).
- Gluten-Free Option: Use gluten-free rigatoni or penne pasta for the same experience.
Nutritional Information (per serving, approx.)
- Calories: ~420
- Carbohydrates: 62g
- Protein: 12g
- Fat: 14g
- Fiber: 4g
- Sugar: 6g
- Sodium: ~520mg
Conclusion / Final Thoughts
Rigatoni Pomodoro is proof that you don’t need a long list of ingredients to make something extraordinary. With just a handful of simple pantry staples, you can create a dish that’s both satisfying and impressive. Whether you stick to the traditional rigatoni or go for penne pasta pomodoro, this recipe is endlessly adaptable, perfect for busy weeknights or cozy weekend meals.
Have you made this dish or tried your own twist? Let us know in the comments! Your tips might just inspire another home cook.
If you enjoyed this recipe, check out our classic Spaghetti or Cream of rice next!
Don’t forget to rate this recipe and share it with fellow pasta lovers!
