Italian-Style Rigatoni with San Antonio Tomato Sauce
Al dente rigatoni tossed in a bright, garlicky tomato sauce inspired by Italian flavors served in San Antonio's Northside. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs rigatoni pasta, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz rigatoni pasta
- 3 tbsp extra virgin olive oil
- 4 large, thinly sliced garlic cloves
- 1/4 tsp crushed red pepper flakes
- 28 oz canned crushed tomatoes
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup, grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni pasta and cook for 11-13 minutes until al dente. Reserve 1 cup pasta water and drain the rest.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp crushed red pepper flakes, sauté for 1-2 minutes until fragrant but not browned.
- Step 3: Pour in 28 oz canned crushed tomatoes, add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes until the sauce thickens slightly.
- Step 4: Stir in 1/4 cup chopped fresh basil and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Add the drained rigatoni to the sauce along with 1/2 cup grated Parmesan cheese and 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats the pasta evenly.
- Step 6: Serve topped with 2 tbsp chopped fresh parsley and additional Parmesan if desired.
Frequently asked questions
How long does Italian-Style Rigatoni with San Antonio Tomato Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian-Style Rigatoni with San Antonio Tomato Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni pasta from drying out.
Can I substitute ingredients in Italian-Style Rigatoni with San Antonio Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian-Style Rigatoni with San Antonio Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian-Style Rigatoni with San Antonio Tomato Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
