Rigatoni with Tomato Sauce

Rigatoni with Tomato Sauce

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 17-22 minutes
  • Total Time: 22-27 minutes
  • Yield: Serves 4 1x

Canned tomatoes are a pantry staple, so I think of them as a go-to ingredient. They are great for this quick, easy rigatoni with tomato sauce.


1 tablespoon olive oil

1 small white onion, minced

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt plus more to taste

1/4 teaspoon black pepper plus more to taste

128 ounce can crushed tomatoes

Parmesan rind, optional

1 pound dried rigatoni

Grated Parmesan and chopped parsley for serving


In a large saucepan, heat the olive oil over medium heat. Add the onions and sauté until they soften, about 5 minutes. Add the garlic, red pepper flakes, salt and pepper and cook until fragrant, about 2 minutes. Add the tomatoes and Parmesan rind, if using, and bring the mixture to a boil. Reduce the heat to simmer for 10-15 minutes until the sauce has thickened.

Cook the rigatoni according to package instructions. Reserve 1 cup of pasta water. Stir the rigatoni into the sauce and add the pasta water by the 1/4-cupful to thin the sauce. Season to taste and top with grated Parmesan and parsley before serving.


If you prefer a smoother sauce, puree it in the blender.