• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Littlest Crumb
  • Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Recipes
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
×

Home » Main Course

Rigatoni Pomodoro

Jump to Recipe

Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This rigatoni pomodoro pasta is a simple but tasty recipe to make quickly on a busy weeknight. Tangy tomato flavor with a bit of red pepper flakes for a slight kick of spice. Topped with fresh mozzarella cheese and basil leaves.

A round white bowl filled with pomodoro pasta.

Pasta recipes, such as this gouda mac and cheese or this pan fried gnocchi, make the best quick weeknight meals or weekend comfort foods. 

Pasta is always a crowd pleaser, and is great for leftovers during the week.

Jump to:
  • Recipe Highlights
  • What Is Pomodoro Sauce?
  • Ingredients & Substitutions
  • Equipment
  • Instructions
  • Expert Tips
  • Variations
  • Storage & Reheating
  • FAQ
  • 📖 Recipe
Overhead view of a bowl of rigatoni pomodoro pasta, on a white marble table.

Recipe Highlights

  • This version of pomodoro pasta uses red pepper flakes which adds a kick of spice, bringing out a bold tomato flavor.
  • This recipe uses a handful of basic ingredients that are easy to find, or that you probably already have in your pantry.
  • This dish can be made in under 30 minutes from start to finish.

What Is Pomodoro Sauce?

Pomodoro pasta, or pasta al pomodoro is an Italian pasta dish made from tomatoes, olive oil, basil and spices. It is a simple dish that focuses on fresh tomato flavor. Different variations will add in other ingredients. This version adds red pepper flakes for a bit of spice.

Ingredients & Substitutions

Ingredients needed to make the pasta.
  • Tomatoes: San Marzano tomatoes are high quality tomatoes that add a lot of flavor to this dish. If you can’t find some, you can use another type of diced tomato.
  • Rigatoni: Rigatoni is a slightly curved, tube-shaped pasta. It has ridges along the edge that help to hold onto pasta sauce. If needed, you can use penne, ziti or tortellini as a substitute.
  • Spices: This recipe uses oregano, red pepper flakes, salt and pepper for seasoning. If you want a milder version, leave out the red pepper flakes.

Equipment

  • A large pot to boil the pasta in.
  • A strainer to strain out the cooked pasta.
  • A large saucepan to make the pomodoro sauce in. 

Instructions

Step 1: Bring a large pot of water to a boil and cook the rigatoni to “al dente” according to the package instructions. Set aside ½ cup of reserved pasta water. 

Step 2: Add the olive oil to a large saucepan over medium heat. Add the onions and salt. Sauté the onions for 3 to 4 minutes until they are soft and translucent. 

A collage of photos illustrating steps 1 and 2.

Step 3: Add in the garlic and cook for 1 to 2 minutes until fragrant. 

Step 4: Add the blended tomatoes, oregano, red pepper flakes and pepper. Bring the mixture to a simmer. Reduce the heat and continue to simmer on low for 20 to 25 minutes until the sauce thickens up. 

A collage of photos illustrating steps 3 and 4.

Step 5: If needed, add reserved pasta water, 1 tablespoon at a time, to loosen up the pasta sauce. 

Step 6: Add in the cooked rigatoni pasta, stirring to coat each piece. Serve immediately, topped with fresh basil leaves and chunks of mozzarella cheese.

A collage of photos illustrating steps 5 and 6.

Expert Tips

  • Blend or purée the diced tomatoes in a blender or food processor with their juices.
  • Don’t overcook the pasta. Cook the pasta to “al dente”, according to the package instructions. Overcooking the pasta will cause it to be mushier.
  • Don’t forget to reserve some pasta water while cooking the pasta. Once the sauce has simmered, it may have thickened up too much. Add small spoonfuls at a time to make a smoother consistency.

Variations

  • For a low carb version, serve this spicy pomodoro sauce over homemade zucchini noodles.
  • For a creamy variation, add in 4 to 6 tablespoons of heavy cream at the same time as you add in the blended tomatoes.
  • To make this pasta dish healthier, mix in some sauteed vegetables, such as mushrooms or broccoli.
  • If you love burrata, serve this pasta with fresh burrata on top, instead of mozzarella.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on a saucepan until warmed throughout.
  • Freezer: Don’t freeze the pasta with the sauce already added. Freeze only the sauce in a freezer safe container or ziploc bag for up to 2 to 3 months. Defrost in the fridge overnight. Reheat the sauce on a saucepan over medium heat until warmed throughout. Add the sauce to freshly cooked pasta

FAQ

What is the difference between pomodoro and marinara?

Both pomodoro and marinara are tomato-based sauces. However, marinara sauce is slightly chunkier and more liquidy. Pomodoro sauce is smoother and thicker because it breaks down as it simmers over a longer period of time.

What does “pomodoro” mean?

“Pomodoro” means “tomato” in Italian.

Rigatoni pomodoro pasta topped with fresh basil leaves and chunks of fresh mozzarella cheese.
Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rigatoni pomodoro pasta topped with fresh basil leaves and chunks of fresh mozzarella cheese.

Rigatoni Pomodoro


  • Author: Ali
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

This rigatoni pomodoro pasta is a simple but tasty recipe to make quickly on a busy weeknight. Tangy tomato flavor with a bit of red pepper flakes for a slight kick of spice. Topped with fresh mozzarella cheese and basil leaves.


Ingredients

Scale
  • 10 oz Rigatoni pasta
  • 2 tbsp olive oil
  • ½ cup yellow onion, diced
  • ¼ tsp salt
  • 2 tsp garlic, minced
  • 1 x 28 can San Marzano tomatoes, pureed 
  • 1 ½ tsp oregano, dried
  • ½ tsp red pepper flakes
  • ½ tsp black pepper

Instructions

  1. Cook the rigatoni pasta to “al dente” according to the package instructions. Set aside ½ cup pasta water. 
  2. In a large saucepan, heat the olive oil over medium heat. Add the onion and salt and sauté for 3 to 4 minutes until translucent. 
  3. Add in the garlic and sauté for another 1 to 2 minutes, until fragrant. Don’t burn the garlic. 
  4. Add the pureed tomatoes, oregano, red pepper flakes and black pepper. Bring to a simmer. Decrease the heat to low and continue to simmer for 20 - 25 minutes until the sauce thickens up. 
  5. If needed, mix in a small amount of reserved pasta water, 1 tablespoon at a time, to loosen up the sauce. 
  6. Add in the cooked rigatoni pasta to the sauce. Stir to coat. Serve topped with fresh basil and fresh chunks of mozzarella cheese.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze sauce separately for up to 2 to 3 months.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 363
  • Sugar: 7.4g
  • Sodium: 378mg
  • Fat: 8.6g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 6.4g
  • Trans Fat: 0g
  • Carbohydrates: 62.5g
  • Fiber: 6.2g
  • Protein: 11.1g
  • Cholesterol: 0mg

Keywords: pomodoro, pomodoro sauce

Leave a comment if you tried this recipe!

More Main Course

  • Spinach And Feta Pizza
  • Gouda Mac And Cheese
  • Goat Cheese Mac And Cheese
  • Crispy Pan Fried Gnocchi

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes! More about me —>

Trending

  • Billy Miner Pie Recipe
  • RumChata French Toast
  • Crispy Pan Fried Gnocchi
  • Iced Oat Milk Latte

Fall Favorites

  • Salted Caramel Macchiato
  • Oreo Hot Chocolate (Dunkin Donuts Copycat)
  • Strawberry Apple Crisp
  • Apple Pie Overnight Oats

Holiday Cocktails

  • Baileys Hot Chocolate
  • Pumpkin RumChata Martini
  • Bourbon Cherry Cocktail
  • Bourbon Rosemary Cocktail

Footer

About

  • About
  • Privacy Policy
  • Terms And Conditions

Newsletter

  • Subscribe for the latest recipes.

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 The Littlest Crumb