Classic Tomato
Freshly Grated Cheese Rigatoni
A comforting bowl of al dente rigatoni tossed in a savory onion-infused tomato sauce and finished with a generous mountain of freshly grated cheese.
Rigatoni is the perfect vessel for thick tomato sauces, as its hollow center and outer ridges capture every drop of flavor. This version elevates a simple pantry staple with the addition of aromatic sautéed onions and a hint of chili heat. The final touch of fresh cheese adds a creamy, sharp finish that makes this dish feel like a restaurant-quality meal at home.
Ingredients
- 250 g rigatoni pasta
- 12 white onion
- 1 tbsp cooking oil
- 1 pinch dried chili flakes
- 400 g tomato pasta sauce
- 1 tsp dried basil
- 50 g Parmesan or Pecorino cheese
- to taste salt
Instructions
- 1Boil the rigatoni
Add the dry rigatoni pasta to a pot of boiling water. Cook the pasta for approximately 18 minutes until it reaches your desired level of tenderness.
Tip: Make sure the water is at a rolling boil before adding the pasta to prevent the tubes from sticking together. - 2Chop the onion
Take a fresh white onion and carefully dice it into small, uniform cubes on a clean cutting board. This will ensure the onion cooks evenly in the sauce.
Tip: Using a sharp chefs knife will help you get cleaner cuts and reduce eye irritation while chopping onions. - 3Sauté the onions
Heat oil in a frying pan over medium heat. Add the diced onions and sauté them, stirring frequently with a spatula, until they become translucent and release their fragrance.
Tip: Keep the heat at medium to prevent the onions from browning too quickly; you want them soft and aromatic for this sauce. - 4Add chili flakes
Season the sautéed onions by sprinkling a pinch of red dried chili flakes into the pan. This adds a subtle heat and depth of flavor to the pasta base.
Tip: Adjust the amount of chili flakes according to your spice preference, or omit them if you prefer a milder sauce. - 5Pour in the tomato sauce
Add the thick red tomato pasta sauce to the pan with the seasoned onions. Pour it directly from the jar and stir to combine the ingredients into a cohesive sauce.
Tip: Use a high-quality prepared pasta sauce for the best flavor, as this serves as the main body of your dish. - 6Combine pasta and sauce
Once the rigatoni is cooked and drained, add the pasta tubes into the pan of simmering tomato sauce. Stir everything thoroughly to ensure each tube is well-coated.
Tip: Adding the pasta directly to the sauce while its still hot helps the sauce adhere better to the ridges of the rigatoni. - 7Season with dried herbs
Once the pasta is added to the sauce, sprinkle a generous amount of dried basil flakes over the mixture. Use a spatula to fold the herbs into the rigatoni, ensuring they are distributed evenly to infuse the entire dish with aromatic flavor as it heats through.
Tip: Dried herbs have a more concentrated flavor than fresh, so start with a smaller amount and adjust to your taste preference. - 8Toss and emulsify
Give the pasta a final thorough toss in the pan to ensure every tube of rigatoni is evenly coated in the thick tomato sauce and aromatic herbs.
Tip: Tossing the pasta at the end helps the sauce emulsify and cling better to the pasta creating a professional restaurant style finish. - 9Garnish with freshly grated cheese
Transfer the pasta to a serving bowl and finish by grating a generous amount of fresh Parmesan or Pecorino over the top. The residual heat will slightly melt the cheese for a perfect creamy finish.
Tip: Grating cheese fresh from the block provides much better flavor and texture than using pre-shredded cheese from a package.
