Ingredients with Measurements:
- 1 pound rigatoni pasta
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped fresh basil
- 4 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the can of crushed tomatoes and stir to combine. Add the sugar, salt, black pepper, and red pepper flakes. Bring the sauce to a simmer and cook for 10 minutes.
5. Add the chopped fresh basil and spinach leaves to the sauce and stir until the spinach is wilted.
6. Drain the cooked pasta and add it to the sauce. Toss to coat the pasta with the sauce.
7. Serve the rigatoni al pomodoro with grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium heat for cooking the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 15g
- Carbohydrates: 75g
- Protein: 18g
- Fiber: 7g
Substitutions for ingredients:
- Rigatoni pasta can be substituted with any other short pasta shape.
- Fresh spinach leaves can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Use diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add sliced mushrooms to the sauce for extra flavor.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Use a high-quality Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftover rigatoni al pomodoro in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rigatoni al pomodoro in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the rigatoni al pomodoro in a large pasta bowl or individual pasta bowls.
Garnishes:
- Garnish with additional chopped fresh basil or grated Parmesan cheese.
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad, Caprese salad, garlic bread, roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to ensure food safety.
Food history:
- Rigatoni al pomodoro is a classic Italian pasta dish that originated in Naples.
Flavor profiles:
- This dish is savory, tangy, and slightly spicy.
Serving suggestions:
- Serve the rigatoni al pomodoro with a glass of red wine for a complete Italian meal.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herby, Tomato, Garlicky, Earthy, Tomato-Y