Rigatoni Pasta is a food that dates back to antiquity and has transformed from a basic sustenance to a dish that is loved by people all over the world. Although the exact origins of pasta are unknown, it is generally accepted that the concept of pasta first appeared in ancient China. As early as 3000 BCE, rice or wheat-based noodles were a mainstay of Chinese cuisine. These noodles are said to have been brought to Italy in the 13th century by the traveler Marco Polo.
Today, rigatoni pasta is a favorite among pasta lovers and is consumed all over the world. It is a versatile option for various recipes because of its thick texture and capacity to work well with a variety of sauces & components. Pasta enthusiasts all over the world continue to be inspired by the versatility of rigatoni pasta, which can be used in everything from traditional tomato-based sauces to decadent creamy treats and even baked dishes.
Prep Time: 20 min
Cook Time: 1 hour 35 min
Total Time: 1 hour 35 mins
- 1 lb. Italian sausage
- 24 oz. jar of marinara sauce
- 2 tsp minced garlic
- ½ cup chopped onion
- 1 lb. ground beef
- Pepper & salt, to taste
- 2 cups shredded mozzarella cheese
- Cooking spray
- 16 oz. cooked rigatoni pasta
- 2 tbsp chopped parsley
- Set the oven’s temperature to 350 degrees Fahrenheit. Spray cooking oil on a 9″x13″ pan.
- In a pan, heat the oil on medium-high. Add the sausage & ground beef to the pan. Add pepper and salt to the meat to season it.
- Cook the beef for three to four mins before breaking it up into little bits with a spoon. To the pan, add the onion. Cook for a further five mins till the onion is softened and the beef is browned & cooked through.
- Cook the garlic for thirty seconds after adding it. Bring the mixture to a simmer in the pan after adding the marinara and tomato sauce.
- Simmer the sauce for five mins, till it barely thickens.
- Combine the sauce with the cooked rigatoni.
- Add mozzarella cheese on top after adding the pasta mixture to the pan that has been made.
- Bake for twenty mins with the lid off, then uncover & bake for another fifteen to twenty mins, till the pasta is bubbling and the cheese is melted & browned.
- Add parsley as a garnish. Allow for a five minute rest before serving.
The versatility of rigatoni pasta to contain the robust tomato and basil sauce makes it a great choice for this recipe.
For a thick and delicious sauce, use passata or high-quality canned crushed tomatoes.
In order to improve the flavor and perfume of the dish, use fresh basil leaves. To keep them fresh, tear them right before adding.
Adding garlic and onions, which have been sautéed in olive oil, gives the sauce a rich foundation.
While sautéing the garlic & onions, you might add a little red wine for a richer flavor.
- Calories: 610 Kcal
- Carbs: 51g
- Protein: 27g
- Fats: 35g
Frequently Asked Questions About Rigatoni Pasta:
Q: What is rigatoni pasta used for?
A: The ridges and large center of rigatoni allow them to perfectly absorb sauce, making them ideal for thicker, chunkier sauces. They can also include huge veggies and meats thanks to this. Due to their ability to handle cheese well, rigatoni also performs well in baked pasta recipes. Rigatoni is frequently linked to southern Italian cuisine.
Q:What to serve with rigatoni pasta?
A: Nowadays, producers provide rigatoni produced from a range of grains, such as whole kamut, whole wheat, buckwheat, einkorn, etc. Rigatoni is typically manufactured from durum wheat semolina.