Rigatoni Recipe: Perfect Weeknight Pasta
This easy Italian rigatoni dish features tender tubes of pasta smothered in a vibrant marinara sauce with fresh vegetables. Ready in 35 minutes, the sauce clings beautifully to the pasta’s textured ridges while herbs and olive oil add aromatic depth. A simple, crowd-pleasing alternative to restaurant favorites.
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Servings: 4 servings
Calories: 500kcal
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 4 cups marinara sauce (store-bought or homemade)
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Fresh basil, chopped (optional garnish)
- Parmesan cheese, grated (optional finish)
Instructions
- Bring a large pot of salted water to a boil; cook rigatoni until al dente, 8–10 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2–3 minutes until fragrant.
- Toss in diced bell pepper and zucchini; cook 5–7 minutes until softened.
- Stir in marinara sauce, salt, and sugar. Simmer 10 minutes to blend flavors.
- Drain pasta and combine with the vegetable-sauce mixture in the skillet. Serve warm with optional basil and Parmesan.
Notes
Substitute zucchini with mushrooms or carrot matches for seasonal variation
Fresh tomatoes can replace canned if roasted first
Store leftovers in an airtight container in the fridge for up to 3 days
Adjust herbs to personal taste
Fresh tomatoes can replace canned if roasted first
Store leftovers in an airtight container in the fridge for up to 3 days
Adjust herbs to personal taste
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 70g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1000mg | Fiber: 5g | Sugar: 5g