Make the most of canned tomatoes in this easy sauce recipe that’s perfect for rigatoni pasta. The sauce is great for pizza too.
- 1 tablespoon olive oil
- 1 small white onion, minced
- 2–3 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1–28 ounce can crushed tomatoes
- Parmesan rind, optional
- 12 ounces dried rigatoni
- Grated Parmesan and chopped parsley for serving
- In a large skillet or saute pan, heat the oil over medium heat. Add the onions and sauté until they start to soften and turn translucent, about 5 minutes.
- Add the garlic, oregano, red pepper flakes, salt and pepper and continue cooking until fragrant, about 1 minute.
- Pour in the tomatoes and add the Parmesan rind, if using. Simmer for 10-15 minutes until the sauce has thickened.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta.
- Remove the Parmesan rind. Stir the rigatoni into the sauce with 1/4 cup of the reserved pasta water. You can add more as necessary to thin out the sauce.
- Season to taste with additional salt and pepper as needed.
- Top with grated Parmesan and parsley before serving.
Storing: Let the sauce cool to room temperature before transferring to containers to store.
- The sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Wait to make the pasta until you are planning to serve the meal. Warm the sauce on low heat on the stove.
- You can store the sauce in the freezer up to 1 month. Thaw at room temperature before warming on the stove.
Arrabiata variation: To make a spicy tomato sauce, increase the red pepper flakes to 1 teaspoon.
Keywords: rigatoni pasta, canned tomato sauce recipe