Craving some severe consolation food? Look no additional than rigatoni—the last word pasta for holding onto wealthy sauces and daring flavors. Whether you’re whipping up a fast weeknight dinner or planning a comfy weekend feast, we’ve gathered 31 mouthwatering recipes that commemorate this beloved tube-shaped pasta. Get prepared to search out your new favourite dish!
Classic Italian Baked Rigatoni
Just interested by the way in which golden cheese bubbles over tender pasta tubes, how the kitchen fills with that unmistakable garlic-and-tomato heat… it appears like a quiet Sunday afternoon, even on a Tuesday. This baked rigatoni is the type of meal that asks for nothing however a fork and a cushty chair.
Ingredients
Rigatoni – 1 lb
Marinara sauce – 4 cups
Ricotta cheese – 2 cups
Mozzarella cheese – 2 cups, shredded
Parmesan cheese – 1 cup, grated
Egg – 1
Garlic – 3 cloves, minced
Fresh basil – ¼ cup, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a big pot of salted water to a rolling boil.
3. Add rigatoni and cook dinner for precisely 2 minutes lower than package deal instructions point out for al dente texture.
4. Drain pasta totally in a colander with out rinsing—the starch helps the sauce cling higher.
5. In a big mixing bowl, mix ricotta, egg, minced garlic, chopped basil, salt, and black pepper.
6. Stir combination till absolutely included and creamy.
7. Add drained rigatoni to the ricotta combination and fold gently till every bit is coated.
8. Pour 1 cup of marinara sauce into the underside of a 9×13 inch baking dish, spreading evenly.
9. Transfer the pasta combination into the baking dish, spreading into a good layer.
10. Pour remaining 3 cups of marinara sauce over the pasta, overlaying utterly.
11. Sprinkle shredded mozzarella evenly throughout the whole floor.
12. Top with grated Parmesan cheese.
13. Drizzle olive oil over the cheese layer to advertise browning.
14. Cover dish tightly with aluminum foil and bake for 25 minutes.
15. Remove foil and proceed baking for an additional 15-20 minutes till cheese is golden and sauce bubbles on the edges.
16. Let relaxation for 10 minutes earlier than serving—this enables the layers to set for cleaner slices.
Let the rigatoni relaxation till the cheese kinds a fragile crust that crackles once you spoon by means of it. The tubes seize pockets of creamy ricotta that burst with every chunk, whereas the tomato sauce simmers into one thing deeper and richer. I really like serving it straight from the baking dish with nothing however a easy inexperienced salad and the satisfaction of a meal that actually wanted no dashing.
Creamy Garlic Mushroom Rigatoni
Folding into the quiet of the night, I discover myself drawn to the kitchen, the place the earthy scent of mushrooms and the light heat of garlic promise a comforting meal that appears like a sluggish, deliberate exhale after an extended day.
Ingredients
Rigatoni – 12 oz
Olive oil – 2 tbsp
Garlic – 4 cloves
Mushrooms – 8 oz
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a big pot of salted water to a rolling boil over high warmth.
2. Add rigatoni to the boiling water and cook dinner for 11 minutes, stirring sometimes to forestall sticking.
3. While pasta cooks, warmth olive oil in a big skillet over medium warmth till it shimmers.
4. Thinly slice garlic cloves and add to the skillet, cooking for 1 minute till aromatic however not browned.
5. Slice mushrooms into ¼-inch items and add to the skillet.
6. Cook mushrooms for 8-10 minutes, stirring sometimes, till they launch their liquid and switch golden brown.
7. Pour heavy cream into the skillet and convey to a mild simmer.
8. Reduce warmth to low and stir in grated Parmesan cheese till absolutely melted and easy.
9. Season the sauce with salt and black pepper, stirring to mix.
10. Drain cooked pasta, reserving ½ cup of pasta water.
11. Add drained rigatoni to the sauce, tossing to coat evenly.
12. If sauce is just too thick, progressively add reserved pasta water 2 tablespoons at a time till desired consistency is reached.
Hearty rigatoni tubes cradle the velvety sauce of their hole facilities, whereas the earthy mushrooms present satisfying texture in opposition to the creamy backdrop. For a lovely presentation, garnish with additional Parmesan and serve alongside crusty bread to absorb each final drop of the garlic-infused cream.
Spicy Sausage and Pepper Rigatoni
Remembering how the crisp autumn air used to make me crave one thing heat and comforting, I discovered myself reaching for the acquainted substances that will turn out to be tonight’s dinner. There’s a quiet satisfaction in getting ready a meal that fills the kitchen with such inviting aromas, every step feeling like a mild ritual quite than a rushed activity.
Ingredients
– Rigatoni pasta – 1 lb
– Italian sausage – 1 lb
– Bell peppers – 2 giant
– Yellow onion – 1 medium
– Garlic – 4 cloves
– Crushed crimson pepper flakes – 1 tsp
– Olive oil – 2 tbsp
– Tomato paste – 3 tbsp
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup grated
– Salt – 1 tsp
– Fresh basil – ¼ cup chopped
Instructions
1. Bring 4 quarts of water to a rolling boil in a big pot.
2. Add rigatoni and cook dinner for precisely 11 minutes, stirring sometimes to forestall sticking.
3. While pasta cooks, warmth olive oil in a big skillet over medium-high warmth till shimmering.
4. Remove sausage from casings and crumble into the recent skillet.
5. Cook sausage for 6-8 minutes, breaking it into small items with a wood spoon, till browned and cooked by means of.
6. Transfer cooked sausage to a plate utilizing a slotted spoon, leaving drippings within the skillet.
7. Dice bell peppers and onion into ½-inch items.
8. Add peppers and onion to the skillet and cook dinner for 5-7 minutes till softened and barely caramelized.
9. Mince garlic and add to the skillet together with crimson pepper flakes, cooking for 1 minute till aromatic.
10. Push greens to the aspect and add tomato paste to the middle of the skillet.
11. Cook tomato paste for two minutes, stirring continuously, till it darkens to a brick-red colour.
12. Stir in heavy cream and convey to a mild simmer.
13. Return sausage to the skillet and cut back warmth to low.
14. Drain pasta, reserving 1 cup of starchy cooking water.
15. Add pasta to the skillet together with ½ cup of reserved pasta water.
16. Stir in grated Parmesan cheese till melted and sauce coats the pasta evenly.
17. Season with salt and stir in chopped basil.
18. Remove from warmth and let relaxation for two minutes earlier than serving. Just because the steam rises from the bowl, discover how the rigatoni tubes catch each the creamy sauce and spicy sausage crumbles of their hole facilities. The peppers retain a slight crunch that contrasts superbly with the tender pasta, whereas the delicate warmth builds slowly with every chunk. Try serving it in shallow bowls with additional Parmesan sprinkled excessive, maybe with a easy inexperienced salad to chop by means of the richness.
Sun-Dried Tomato and Basil Rigatoni
Catching the golden hour gentle by means of my kitchen window, I discover myself reaching for the acquainted shapes of rigatoni tubes, their hole facilities promising to cradle each little bit of taste on this easy, soulful dish that appears like a heat embrace at day’s finish.
Ingredients
– Rigatoni pasta – 12 oz
– Sun-dried tomatoes in oil – ½ cup
– Fresh basil leaves – ½ cup
– Garlic cloves – 3
– Heavy cream – 1 cup
– Parmesan cheese – ¾ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a big pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 oz rigatoni pasta to the boiling water and cook dinner for precisely 11 minutes.
4. While pasta cooks, thinly slice 3 garlic cloves.
5. Drain sun-dried tomatoes, reserving 2 tablespoons of the oil in a big skillet.
6. Heat the reserved oil over medium warmth till it shimmers.
7. Add sliced garlic to the skillet and cook dinner for 90 seconds till aromatic however not browned.
8. Chop sun-dried tomatoes into small items and add to the skillet.
9. Pour 1 cup heavy cream into the skillet and convey to a mild simmer.
10. Reduce warmth to low and stir constantly for 3 minutes till sauce barely thickens.
11. Grate ¾ cup Parmesan cheese whereas sauce simmers.
12. Reserve ½ cup pasta water earlier than draining the cooked rigatoni.
13. Add drained pasta on to the skillet with the sauce.
14. Stir in grated Parmesan cheese till absolutely melted and included.
15. If sauce seems too thick, progressively add reserved pasta water 1 tablespoon at a time till desired consistency is reached.
16. Tear ½ cup recent basil leaves by hand and fold them into the pasta.
17. Season with ½ teaspoon black pepper and extra salt if wanted.
18. Remove from warmth and let relaxation for two minutes earlier than serving.
Velvety cream clings to every rigatoni tube, whereas the sun-dried tomatoes supply chewy bursts of concentrated sweetness in opposition to the recent basil’s shiny herbaceous notes. Serve this in shallow bowls with additional Parmesan for grating on the desk, maybe with a easy arugula salad to chop by means of the richness.
Cheesy Beef and Spinach Rigatoni
Kind of quietly, because the night gentle fades exterior my window, I discover myself craving one thing that feels each nourishing and deeply comforting. This dish got here collectively on a type of nights when the kitchen felt like the one peaceable place on the planet, with easy substances remodeling into one thing really particular. There’s one thing about the way in which the cheese melts into the meat and pasta that simply settles the soul.
Ingredients
Ground beef – 1 lb
Rigatoni pasta – 12 oz
Fresh spinach – 4 cups
Shredded mozzarella cheese – 2 cups
Marinara sauce – 24 oz
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Bring a big pot of salted water to a rolling boil over high warmth.
2. Add the rigatoni pasta to the boiling water and cook dinner for precisely 11 minutes, stirring sometimes to forestall sticking.
3. While the pasta cooks, warmth 2 tablespoons of olive oil in a big skillet over medium-high warmth till it shimmers.
4. Add 1 pound of floor beef to the recent skillet, breaking it into small items with a wood spoon.
5. Cook the meat for 6-8 minutes, stirring frequently, till it turns utterly brown with no pink remaining.
6. Drain any extra grease from the skillet, then cut back the warmth to medium.
7. Pour 24 ounces of marinara sauce over the cooked beef and stir to mix totally.
8. Simmer the sauce combination for five minutes, permitting the flavors to meld collectively.
9. Drain the cooked rigatoni pasta and instantly add it to the skillet with the meat sauce.
10. Add 4 cups of recent spinach to the skillet and stir gently till the spinach wilts, which ought to take about 2 minutes.
11. Sprinkle 2 cups of shredded mozzarella cheese evenly excessive of the pasta combination.
12. Cover the skillet and let it sit for 3 minutes off the warmth, permitting the cheese to soften utterly.
13. Give all the things one last light stir to distribute the melted cheese all through the dish.
Unbelievably creamy and satisfying, the rigatoni holds the tacky sauce in its tubes whereas the spinach provides simply sufficient freshness to steadiness the richness. I really like serving this in shallow bowls with garlic bread for dipping into any additional sauce, although it’s equally great reheated the subsequent day when the flavors have deepened even additional.
Vegan Roasted Vegetable Rigatoni
When the afternoon gentle slants by means of the kitchen window, I discover myself craving one thing that feels each nourishing and comforting, a dish that fills the home with the earthy scent of roasted greens and herbs. This vegan roasted vegetable rigatoni is strictly that—a easy, soul-warming meal that comes along with quiet intention and rewards you with deep, caramelized flavors. It’s the type of dinner that invitations you to decelerate, to savor every chunk because the day softens into night.
Ingredients
Rigatoni – 12 oz
Zucchini – 1 medium, sliced into ½-inch rounds
Red bell pepper – 1 giant, sliced into 1-inch strips
Yellow onion – 1 medium, sliced into ½-inch wedges
Cherry tomatoes – 1 cup
Olive oil – 3 tbsp
Garlic – 3 cloves, minced
Dried oregano – 1 tsp
Salt – ¾ tsp
Black pepper – ¼ tsp
Nutritional yeast – 2 tbsp
Instructions
1. Preheat your oven to 425°F.
2. Place the zucchini, crimson bell pepper, yellow onion, and cherry tomatoes on a big baking sheet.
3. Drizzle 2 tablespoons of olive oil over the greens.
4. Sprinkle the minced garlic, dried oregano, ½ teaspoon of salt, and black pepper evenly over the greens.
5. Toss all the things together with your fingers till the greens are calmly coated in oil and seasonings.
6. Roast the greens within the preheated oven for 25 minutes, or till the perimeters are caramelized and the tomatoes have burst.
7. Bring a big pot of water to a rolling boil over high warmth.
8. Add the remaining ¼ teaspoon of salt to the boiling water.
9. Cook the rigatoni in keeping with package deal instructions till al dente, normally 10–12 minutes.
10. Drain the rigatoni, reserving ½ cup of pasta water.
11. Return the drained rigatoni to the pot.
12. Add the roasted greens and the remaining 1 tablespoon of olive oil to the pot.
13. Gently toss all the things collectively, including splashes of reserved pasta water till the sauce calmly coats the pasta.
14. Stir within the dietary yeast till evenly distributed.
You’ll love how the rigatoni cradles the comfortable, candy greens, every chunk layered with the delicate nuttiness from the dietary yeast. For a comfy twist, serve it in shallow bowls with a sprinkle of recent basil or a drizzle of chili oil to distinction the mellow richness.
Lemon Herb Chicken Rigatoni
Now after which, a easy pasta dish finds its approach into my kitchen, quiet and unassuming. Lemon herb hen rigatoni is a type of comforting meals that requires little fuss however rewards with shiny, acquainted flavors, excellent for a sluggish night when the world exterior feels hurried.
Pesto Alfredo Rigatoni
Evenings like this name for one thing that bridges the hole between the colourful vitality of summer time and the quiet consolation of fall. This pesto alfredo rigatoni does simply that, wrapping you in a creamy, herb-kissed embrace that feels each recent and deeply soothing. It’s the type of meal that slows the clock, inviting you to savor every chunk because the day unwinds.
Ingredients
– Rigatoni pasta – 12 oz
– Heavy cream – 1 cup
– Unsalted butter – 4 tbsp
– Grated Parmesan cheese – ¾ cup
– Basil pesto – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a big pot of salted water to a rolling boil over high warmth.
2. Add the rigatoni pasta and cook dinner for 11–13 minutes, stirring sometimes, till al dente (tender however firm to the chunk).
3. Drain the pasta in a colander, however reserve ½ cup of the starchy pasta water for later use.
4. In a big skillet over medium-low warmth, soften the unsalted butter utterly, swirling the pan to coat the underside evenly.
5. Pour within the heavy cream and warmth for two–3 minutes, stirring gently, till it simply begins to steam—don’t let it boil.
6. Gradually whisk within the grated Parmesan cheese till the sauce is easy and no lumps stay.
7. Stir within the basil pesto till absolutely included and the sauce turns a pale inexperienced hue.
8. Add the drained rigatoni to the skillet, tossing gently to coat every bit within the sauce.
9. If the sauce is just too thick, add the reserved pasta water 1 tablespoon at a time, stirring after every addition, till it reaches a silky consistency.
10. Season with salt and black pepper, then take away from warmth and let relaxation for 1 minute to permit the flavors to meld. The sauce clings to the rigatoni’s ridges, creating pockets of creamy pesto in every chunk. Its richness is balanced by the brilliant, natural notes, making it pretty served with a easy aspect of roasted cherry tomatoes or a sprinkle of toasted pine nuts for crunch.
Shrimp and Asparagus Rigatoni
Yesterday’s golden hour discovered me standing on the kitchen counter, watching steam rise from a pot of salted water as I ready this easy pasta dish that appears like a quiet dialog with the season.
Ingredients
Rigatoni – 12 oz
Shrimp – 1 lb
Asparagus – 1 bunch
Garlic – 3 cloves
Olive oil – 3 tbsp
Lemon – 1
Salt – 1 tsp
Black pepper – ½ tsp
Red pepper flakes – ¼ tsp
Parmesan cheese – ½ cup
Instructions
1. Bring 4 quarts of water to a rolling boil in a big pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 oz rigatoni to the boiling water and cook dinner for 11 minutes, stirring sometimes to forestall sticking.
4. While pasta cooks, pat 1 lb shrimp utterly dry with paper towels.
5. Season shrimp evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
6. Heat 2 tablespoons olive oil in a big skillet over medium-high warmth till shimmering.
7. Add shrimp to the skillet in a single layer and cook dinner for two minutes per aspect till pink and opaque.
8. Transfer cooked shrimp to a clear plate, leaving any oil within the skillet.
9. Trim powerful ends from 1 bunch asparagus and reduce stalks into 2-inch items.
10. Add asparagus to the identical skillet and cook dinner for 4 minutes, stirring sometimes, till shiny inexperienced and tender-crisp.
11. Mince 3 cloves garlic and add to the skillet with asparagus, cooking for 1 minute till aromatic.
12. Drain cooked pasta, reserving 1 cup of pasta water.
13. Return pasta to the empty pot and add shrimp, asparagus, and garlic combination.
14. Add ¼ cup pasta water, remaining 1 tablespoon olive oil, and ¼ teaspoon crimson pepper flakes.
15. Toss all the things collectively over low warmth for 1 minute till properly mixed, including extra pasta water if wanted to create a light-weight sauce.
16. Zest and juice 1 lemon immediately over the pasta.
17. Grate ½ cup Parmesan cheese over the dish and toss as soon as extra to mix.
18. Serve instantly in heat bowls.
What I really like most is how the rigatoni tubes catch the lemony sauce and tiny shrimp, whereas the asparagus offers that satisfying crisp-tender distinction in opposition to the al dente pasta. This dish feels equally stunning served family-style in a big ceramic bowl or plated individually with additional Parmesan scattered excessive.
Four-Cheese Rigatoni with Herbs
Sometimes the only meals are those that linger in reminiscence longest, like this four-cheese rigatoni that got here collectively on a quiet night when consolation was wanted greater than complexity. The approach the cheeses soften right into a silken sauce, the herbs releasing their light perfume—it’s a dish that appears like a heat embrace after an extended day.
Ingredients
Rigatoni – 1 lb
Heavy cream – 1 ½ cups
Parmesan cheese – ½ cup, grated
Fontina cheese – ½ cup, shredded
Mozzarella cheese – ½ cup, shredded
Asiago cheese – ¼ cup, grated
Fresh basil – 2 tbsp, chopped
Fresh thyme – 1 tsp, chopped
Garlic – 2 cloves, minced
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a big pot of salted water to a rolling boil over high warmth.
2. Add rigatoni to the boiling water and cook dinner for precisely 11 minutes till al dente, stirring sometimes to forestall sticking.
3. While pasta cooks, soften butter in a big saucepan over medium warmth till foamy however not browned.
4. Add minced garlic and cook dinner for 1 minute till aromatic however not browned, stirring continuously.
5. Pour heavy cream into the saucepan and warmth till small bubbles kind across the edges, about 3-4 minutes.
6. Reduce warmth to low and progressively whisk in parmesan, fontina, mozzarella, and asiago cheeses till utterly melted and easy, about 2 minutes.
7. Stir in chopped basil, thyme, salt, and black pepper till properly mixed.
8. Drain cooked rigatoni, reserving ½ cup of pasta water.
9. Add drained rigatoni to the cheese sauce, tossing to coat totally.
10. If sauce seems too thick, progressively add reserved pasta water 1 tablespoon at a time till desired consistency is reached.
11. Serve instantly whereas sizzling and creamy. Creamy with simply sufficient resistance within the pasta, this rigatoni delivers layers of nutty, sharp, and gentle cheeses that meld superbly. Consider topping with additional recent herbs or serving alongside roasted cherry tomatoes for a shiny distinction to the wealthy sauce.
Rigatoni with Roasted Red Pepper Sauce
Falling into the rhythm of a quiet kitchen night, I discover myself reaching for the acquainted shapes of rigatoni, their sturdy tubes promising consolation in each chunk. There’s one thing deeply soothing about roasting peppers till their skins blacken and blister, filling the air with that candy, smoky perfume that whispers of less complicated meals shared round worn wood tables.
Ingredients
Rigatoni – 1 lb
Red bell peppers – 3 giant
Garlic – 3 cloves
Heavy cream – ½ cup
Parmesan cheese – ½ cup, grated
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 450°F.
2. Cut the crimson bell peppers in half lengthwise and take away the stems and seeds.
3. Place the pepper halves cut-side down on a baking sheet lined with aluminum foil.
4. Roast the peppers for 25-Half-hour till the skins are utterly blackened and blistered.
5. Transfer the recent peppers to a bowl and canopy tightly with plastic wrap for quarter-hour—this steaming makes the skins peel off simply.
6. Peel the blackened skins from the peppers and discard them.
7. Combine the peeled peppers, garlic cloves, and olive oil in a blender.
8. Blend on high velocity for 45-60 seconds till utterly easy and velvety.
9. Pour the pepper puree right into a saucepan over medium warmth.
10. Stir within the heavy cream and convey the sauce to a mild simmer.
11. Cook the sauce for 8-10 minutes, stirring sometimes, till it thickens barely.
12. Meanwhile, deliver a big pot of salted water to a rolling boil.
13. Add the rigatoni to the boiling water and cook dinner for 11-13 minutes till al dente.
14. Reserve ½ cup of pasta water earlier than draining the rigatoni.
15. Add the drained rigatoni on to the sauce within the saucepan.
16. Stir within the grated Parmesan cheese till melted and creamy.
17. If the sauce appears too thick, add the reserved pasta water 1 tablespoon at a time till desired consistency is reached.
18. Season with salt and black pepper, stirring to mix totally.
Smooth and velvety with a delicate smokiness from the roasted peppers, this sauce clings superbly to each ridge of the rigatoni. The cream provides simply sufficient richness to steadiness the peppers’ pure sweetness, whereas the al dente pasta offers the right textural distinction. For a beautiful presentation, garnish with additional Parmesan and a drizzle of olive oil, maybe serving it alongside crusty bread to absorb each final little bit of the colourful orange sauce.
Spinach Artichoke Rigatoni
Just now, because the night gentle settles throughout the kitchen counter, I discover myself drawn to this easy pasta—a quiet consolation for nights when the world feels just a little too loud. It’s the type of meal that wraps you in heat, with tender pasta and a creamy, savory embrace that wants no fanfare.
Ingredients
– Rigatoni – 12 oz
– Fresh spinach – 5 oz
– Marinated artichoke hearts – 1 cup, drained
– Heavy cream – 1 cup
– Garlic – 3 cloves, minced
– Unsalted butter – 2 tbsp
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a big pot of salted water to a rolling boil over high warmth.
2. Add the rigatoni to the boiling water and cook dinner for 11 minutes, stirring sometimes to forestall sticking.
3. While the pasta cooks, soften the butter in a big skillet over medium warmth.
4. Add the minced garlic and sauté for 1 minute, till aromatic however not browned.
5. Pour within the heavy cream and convey to a mild simmer, stirring continuously.
6. Stir within the Parmesan cheese till absolutely melted and the sauce is easy.
7. Add the drained artichoke hearts and recent spinach, cooking for 3 minutes till the spinach wilts.
8. Season the sauce with salt and black pepper, then cut back warmth to low.
9. Drain the cooked pasta, reserving ¼ cup of pasta water.
10. Add the drained rigatoni to the skillet, tossing to coat within the sauce.
11. If the sauce is just too thick, stir within the reserved pasta water 1 tablespoon at a time till desired consistency is reached.
12. Remove from warmth and let relaxation for two minutes earlier than serving. Really, what emerges is a dish of sentimental, yielding pasta swathed in a velvety sauce, the place the spinach lends an earthy freshness and the artichokes supply a delicate tang. I find it irresistible served straight from the skillet, maybe with a sprinkle of additional Parmesan and a aspect of crusty bread to absorb each final bit.
Eggplant and Ricotta Rigatoni
Just interested by how among the coziest meals come from the only substances, how humble greens can rework into one thing deeply comforting when given time and delicate attention. Eggplant and ricotta rigatoni appears like a type of quiet kitchen miracles—comfortable, creamy, and excellent for a sluggish night.
Ingredients
– Eggplant – 1 giant
– Olive oil – 3 tbsp
– Garlic – 3 cloves
– Crushed tomatoes – 1 (28 oz) can
– Rigatoni – 12 oz
– Ricotta cheese – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh basil – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Cut the eggplant into ½-inch cubes.
3. Toss the eggplant cubes with 2 tablespoons of olive oil and ½ teaspoon of salt on a baking sheet.
4. Roast the eggplant for 25 minutes, or till the perimeters are golden brown and the facilities are tender.
5. Heat the remaining 1 tablespoon of olive oil in a big skillet over medium warmth.
6. Mince the garlic cloves and add them to the skillet.
7. Cook the garlic for 1 minute, stirring continuously, till aromatic however not browned.
8. Pour the crushed tomatoes into the skillet.
9. Stir within the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper.
10. Simmer the sauce uncovered for quarter-hour, stirring sometimes.
11. Bring a big pot of salted water to a rolling boil.
12. Add the rigatoni to the boiling water and cook dinner for 11 minutes, or till al dente.
13. Drain the rigatoni, reserving ½ cup of pasta water.
14. Add the roasted eggplant to the tomato sauce within the skillet.
15. Stir within the ricotta cheese till simply mixed.
16. Add the drained rigatoni to the skillet together with ¼ cup of the reserved pasta water.
17. Toss all the things collectively over low warmth for two minutes, till the sauce clings to the pasta.
18. Chop the recent basil and sprinkle it over the completed dish.
19. Season with the remaining ¼ teaspoon of black pepper.
So a lot of this dish’s appeal lies in its textures—the way in which the tender rigatoni cradles the creamy ricotta, the comfortable eggplant melting into the tomato sauce. Serve it in shallow bowls with additional basil scattered on high, perhaps with a bit of crusty bread for dipping into any remaining sauce.
Butternut Squash and Sage Rigatoni
There’s one thing quietly comforting about the way in which butternut squash softens right into a creamy sauce, its sweetness balanced by earthy sage and a touch of nutty Parmesan. This rigatoni appears like a heat embrace on a cool night, every tube cradling the velvety sauce in its hole heart. Making it’s a light ritual, one which rewards persistence with deep, autumnal flavors.
Ingredients
– Butternut squash – 2 cups, cubed
– Rigatoni – 8 oz
– Fresh sage – 2 tbsp, chopped
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Heavy cream – ½ cup
– Parmesan cheese – ¼ cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper on a baking sheet.
3. Roast the squash for 25 minutes, or till the perimeters are caramelized and a fork pierces the cubes simply.
4. Bring a big pot of salted water to a rolling boil.
5. Add the rigatoni and cook dinner for 11 minutes, stirring sometimes to forestall sticking.
6. Drain the pasta, reserving ½ cup of the starchy cooking water.
7. Heat the remaining 1 tablespoon of olive oil in a big skillet over medium warmth.
8. Add the minced garlic and chopped sage, sautéing for 1 minute till aromatic however not browned.
9. Pour within the heavy cream, stirring gently to mix with the herbs.
10. Mash half of the roasted squash into the cream sauce till easy, utilizing the again of a spoon or a fork.
11. Stir within the remaining complete squash cubes for texture.
12. Add the drained rigatoni to the skillet, tossing to coat evenly with the sauce.
13. If the sauce is just too thick, progressively combine within the reserved pasta water, 2 tablespoons at a time, till it reaches a creamy consistency.
14. Sprinkle within the grated Parmesan cheese and remaining ⅛ teaspoon of black pepper, stirring till the cheese melts and the sauce is shiny.
15. Remove the skillet from the warmth and let it relaxation for two minutes earlier than serving. A last sprinkle of recent sage over every bowl highlights the earthy aroma, whereas the rigatoni’s ridges maintain onto each little bit of the velvety squash sauce. For a comfy twist, high with toasted walnuts or serve alongside a easy arugula salad to chop by means of the richness.
Truffle Mushroom Rigatoni
Remembering how the rain tapped in opposition to my kitchen window final autumn, I discover myself craving that very same earthy consolation tonight. There’s one thing about the way in which mushrooms take in flavors and rigatoni cradles sauce that appears like a quiet dialog with the previous. This dish comes along with affected person fingers and a willingness to let easy substances converse for themselves.
Ingredients
Rigatoni – 12 oz
Mixed mushrooms – 1 lb
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Truffle oil – 2 tbsp
Butter – 3 tbsp
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a big stockpot.
2. Add rigatoni and cook dinner for precisely 11 minutes till al dente, stirring sometimes to forestall sticking.
3. Reserve 1 cup of pasta water earlier than draining the rigatoni.
4. Heat a big skillet over medium-high warmth and soften butter till it foams however doesn’t brown.
5. Add sliced mushrooms in a single layer and cook dinner undisturbed for 4 minutes to develop golden colour.
6. Flip mushrooms and cook dinner for an additional 3 minutes till evenly browned and moisture has evaporated.
7. Reduce warmth to medium-low and add minced garlic, cooking for 45 seconds till aromatic however not burned.
8. Pour in heavy cream and convey to a mild simmer, stirring continuously with a wood spoon.
9. Add grated Parmesan cheese and stir constantly for two minutes till the sauce thickens barely.
10. Season with salt and black pepper, adjusting to your desire.
11. Add cooked rigatoni to the sauce together with ¼ cup of reserved pasta water.
12. Toss all the things collectively for 1 minute till the pasta is well-coated and shiny.
13. Remove from warmth and drizzle with truffle oil, gently folding to distribute the aroma.
14. Let the pasta relaxation for two minutes off the warmth to permit flavors to meld. Only now does the magic really occur—the rigatoni turns into little tunnels of creamy earthiness, every chunk releasing the forest-floor depth of mushrooms elevated by that haunting truffle whisper. I really like serving this in shallow bowls with additional black pepper and maybe a single sage leaf for distinction in opposition to the pale cream sauce.
Chili Flake and Olive Oil Rigatoni
Years in the past, I discovered that the only meals typically turn out to be essentially the most cherished. This pasta dish got here to me on an autumn night very like this one, when the sunshine was fading early and I wished one thing comforting but easy. There’s one thing quietly stunning about how just some substances can rework into one thing so deeply satisfying.
Ingredients
Rigatoni – 12 oz
Extra virgin olive oil – ¼ cup
Garlic – 4 cloves
Red pepper flakes – 1 tsp
Salt – 1 tsp
Fresh parsley – ¼ cup
Parmesan cheese – ½ cup
Instructions
1. Bring 4 quarts of water to a rolling boil in a big pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 12 ounces of rigatoni to the boiling water and cook dinner for precisely 11 minutes, stirring sometimes to forestall sticking.
4. While pasta cooks, thinly slice 4 cloves of garlic.
5. Heat ¼ cup of additional virgin olive oil in a big skillet over medium-low warmth for two minutes.
6. Add sliced garlic to the oil and cook dinner for 90 seconds till aromatic however not browned.
7. Stir in 1 teaspoon of crimson pepper flakes and cook dinner for 30 seconds to bloom the spices.
8. Reserve 1 cup of pasta water earlier than draining the cooked rigatoni.
9. Transfer the drained rigatoni immediately into the skillet with the oil combination.
10. Add ¼ cup of the reserved pasta water to the skillet.
11. Toss the pasta constantly for two minutes till a shiny sauce kinds, including extra pasta water if wanted.
12. Chop ¼ cup of recent parsley leaves.
13. Remove the skillet from warmth and stir within the chopped parsley.
14. Grate ½ cup of Parmesan cheese over the pasta.
15. Toss all the things collectively till the cheese melts into the sauce.
Let the rigatoni relaxation for a minute earlier than serving—the sauce will cling higher to the pasta when it’s not piping sizzling. The chewy tubes catch the spicy oil superbly, whereas the Parmesan provides a salty richness that balances the warmth. Sometimes I’ll high it with toasted breadcrumbs for crunch, or serve it alongside roasted greens that may take in any remaining sauce on the backside of the bowl.
Conclusion
Excitingly, this assortment provides limitless inspiration in your pasta nights! Whether you’re craving traditional consolation or daring new flavors, these 31 rigatoni recipes have one thing for each style. We’d love to listen to which dishes turn out to be your loved ones favorites—drop us a remark under and don’t overlook to pin your high picks to share the pasta love!
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