Best 4 Easy Rigatoni Recipes

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Indulge in a culinary journey with our comprehensive guide to preparing a delectable Rigatoni dish. This versatile pasta, known for its wide tubes and hearty texture, serves as the perfect canvas for a myriad of flavorful sauces and fillings. Whether you prefer a classic tomato-based sauce, a creamy Alfredo sauce, or a flavorful pesto sauce, our curated collection of recipes offers something for every palate. From simple and quick weeknight dinners to impressive meals for special occasions, our Rigatoni recipes cater to diverse cooking skills and preferences. Join us as we explore the culinary possibilities of this beloved pasta and create a symphony of flavors that will tantalize your taste buds.

Here are our top 4 tried and tested recipes!

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

RIGATONI WITH EASY VODKA SAUCE



Rigatoni with Easy Vodka Sauce image

Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pasta     Tomato     Vodka     Garlic     Parmesan     Milk/Cream     Soy Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
1/2 tsp. crushed red pepper flakes
2 oz. vodka
3/4 cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
  • Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
  • Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
  • Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
  • Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.

RIGATONI WITH EASY VODKA SAUCE RECIPE



Rigatoni with Easy Vodka Sauce Recipe image

Provided by charlotteh371

Number Of Ingredients 11

Kosher salt
1 medium onion
4 garlic cloves
4 oz. Parmesan cheese
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 4.5-oz. tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
Basil leaves (for serving)

Steps:

  • Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep. Peel and finely chop 1 onion. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel. Grate 4 oz. Parmesan on the smallest holes of the box grater. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot). Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

EASY RIGATONI



Easy Rigatoni image

I got the basis for this recipe from the Ragu website but add ground beef and extra seasonings when I make it. I make this all the time for my family. It's fairly simple to make and is a nice change from spaghetti and meat sauce.

Provided by Liz Higdem-Upton

Time 1h

Number Of Ingredients 6

1 lb gound beef or sausage
1 lb rigatoni pasta, cooked
1 pkg (15 oz) ricotta cheese
1 jar(s) (8 oz) pasta sauce
1 can(s) canned diced tomatoes, italian style
1 c shredded mozzarella

Steps:

  • 1. Preheat oven to 350. In a large skillet, brown the meat and season as desired. Add sauce and ricotta. Mix well.
  • 2. In a 9x13-inch baking dish, layer noodles, meat sauce, and mozzarella alternately. Top with renaming mozzarella and sprinkle with Parmesan if desired.
  • 3. Bake in oven 25-30. Let set for about 5 minutes before serving. Enjoy!

Tips

  • Use high-quality ingredients, especially the tomatoes. Fresh, ripe tomatoes will give your sauce the best flavor.
  • Don't be afraid to experiment with different types of cheese. Parmesan is a classic, but you could also try mozzarella, cheddar, or even goat cheese.
  • If you don't have time to make your own sauce, use a good quality store-bought sauce.
  • Cook the pasta according to the package directions. Al dente is the ideal texture for pasta.
  • Don't overcrowd the pan when cooking the pasta. This will prevent it from cooking evenly.
  • Add the pasta to the sauce and stir to coat. Simmer for a few minutes, or until the pasta is heated through.
  • Serve immediately, garnished with fresh basil or Parmesan cheese.

Conclusion

Rigatoni is a versatile pasta that can be used in a variety of dishes. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner. With its hearty flavor and texture, rigatoni is sure to please everyone at the table. So next time you're looking for a delicious and satisfying pasta dish, give rigatoni a try.

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