This Rigatoni Pasta recipe is a celebration of hearty, comforting flavors that come together in just 55 minutes. The al dente rigatoni, with its satisfying ridges, perfectly captures the rich, velvety sauce, creating a dish that’s both indulgent and balanced.
Each bite offers a symphony of textures, from the tender pasta to the savory depth of the sauce, making it a meal that feels both familiar and exciting.
With a 45-minute prep time and a quick 10-minute cook, this recipe is ideal for busy evenings or leisurely weekends.
The aromatic blend of herbs and spices infuses the dish with warmth, while the creamy sauce coats every bite, leaving you with a dish that’s as comforting as it is delicious. Perfect for sharing or savoring solo, this rigatoni is a guaranteed crowd-pleaser.
What You’ll Need
- 1 recipe 2 Ingredient Homemade Pasta Dough (made with flour and eggs)
Step-by-Step Instructions
- Divide your 2 Ingredient Homemade Pasta Dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Pass one piece of dough through a pasta maker on setting #5. Repeat this step to pass the dough through the same setting twice.
- Cut the dough into 2-inch (5 cm) squares. Keep the squares covered with a tea towel while you work with one at a time.
- Place a dough square on a gnocchi board in a square orientation. Using a ½ inch (1½ cm) thick dowel, roll the dough around the dowel and press into the board to create lengthwise ridges.
- Press firmly at the seam to seal it, then slide the tube off the dowel. Place it on a baking tray dusted with semolina to dry. Repeat with the remaining dough.
- Allow the shaped pasta to dry in a single layer on the baking tray for several hours. Once dry, it can be cooked immediately or stored in an airtight container at room temperature for up to 8 weeks.
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Check for doneness before removing from the pot.
Pair It Perfectly: Sauce and Topping Ideas
Rigatoni’s ridges and tubes are perfect for holding onto chunky or creamy sauces. Try a classic Bolognese for a hearty meal, or toss it in a smooth Alfredo sauce for richness.
For a lighter option, roasted cherry tomatoes, garlic, and basil make a fresh, vibrant topping. Don’t forget to sprinkle with grated Parmesan or Pecorino Romano for extra flavor!
Serving Suggestions to Shine
Serve your homemade rigatoni as the star of the meal with a side of garlic bread or a crisp green salad. For a complete Italian feast, pair it with grilled vegetables or a simple antipasto platter. A glass of red wine, like Chianti, complements the dish beautifully.
Store It Right: Storage and Reheating Tips
Once dried, store your rigatoni in an airtight container at room temperature for up to 8 weeks. If you’ve cooked extras, refrigerate them in a sealed container for up to 3 days. To reheat, toss the pasta in a hot skillet with a splash of water or sauce to revive its texture and prevent drying out.
Make It Your Own: Recipe Variations
Add a twist to your rigatoni by mixing spinach or beet puree into the dough for colorful pasta. You can also experiment with spices like black pepper or dried herbs for added flavor. For a gluten-free option, use a blend of rice and tapioca flour instead of traditional wheat flour.
Time-Saving Hacks for Busy Cooks
To speed things up, make your pasta dough ahead of time and refrigerate it for up to 24 hours. Alternatively, double the recipe and freeze half for future use. If you’re short on time, skip the gnocchi board and simply roll the dough gently to create a simpler shape that’s equally delicious.
Rigatoni Pasta recipe (How to Make Rigatoni Pasta)
Ingredients
Homemade Pasta Dough
- 2 recipe ingredient Homemade Pasta Dough
Instructions
- Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
- Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
- Place the dough on a gnocchi board in a square orientation. Using a ½ inch (1½ cm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges.
- Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.