Rigatoni Pomodoro

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Tomatoes: Although fresh tomatoes would be traditional, I use canned tomatoes to make this dish all year round. If you can get them, pick a canned Italian tomato, they have a much better flavor. The San Marzano variety is the best, but they are more costly. Buy the best you can within your price range. 
Sugar: This is an optional ingredient, depending on the quality of your canned tomatoes. If you haven't been able to get an Italian tomato, you may need a pinch of sugar to combat the acidity.
Extra Virgin Olive Oil: Use the best quality extra virgin olive oil within your price range. The flavor adds a lot of grassy pepperiness to the dish. The higher quality EVOO is often on sale, and I will stock up when it is half-price.
Garlic: The recipe calls for six cloves of garlic. But as I always say, we measure garlic with our hearts, so add more if you want.
Basil: Fresh basil is best here; it adds a fresh flavor to the sauce. Some is cooked into the sauce, and some that is ripped up at the end. If you can't get dried, use dried in the sauce and skip the basil at the end of the recipe. 

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Using the best quality canned tomato you can afford is crucial here. The flavor comes from those tomatoes, so you want the best you can. 
• Do not let the garlic color in the oil; it will affect the taste of your sauce. You want to cook it gently so it releases its flavor without getting acrid or bitter.
• You can use a handheld immersion blender, tabletop blender, or food processor to puree the sauce. Just be careful when pureeing hot food.
• The lower and slower you cook this sauce, the better it will taste. 
• Cook the pasta for 1 minute less than the packet suggests, and finish cooking it in the sauce. Your whole dish will come together beautifully. 
• Reserving pasta cooking water means you can add it to the pasta and sauce if it starts to look too dry. With this dish, I only need a splash, but I reserve a whole cup just in case.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Use fresh tomatoes: replace the 28oz/800g can of tomatoes with 1½ pounds of fresh peeled tomatoes.
• Use different herbs: Although not traditional, you can swap the basil for oregano, thyme, or rosemary.
• Use a different pasta: Swap the rigatoni for penne or spirals. Or pick a long pasta like spaghetti or linguine.
• Add meat: Add cooked meatballs, sausage, shredded chicken, bacon, or leftover pulled pork/beef to the sauce.
• Add fish: For a seafood vibe, add shrimp, squid, mussels, or white fish to the sauce.
• Add veggies: Add carrots, onions, and celery into the sauce at the beginning of cooking. After the sauce is pureed, add spinach or blanched vegetables like cauliflower, broccoli, or asparagus. 
• Make it spicy: Pep up your pasta by adding red chili to the tomatoes as they cook.

If you make this Rigatoni Pomodoro, don't forget to come back and comment. You can also tag me on social media. 

Any questions about the recipe? Use the comments section below.