Rigatoni al Sugo
Rigatoni al Sugo is a classic Italian pasta dish featuring robust, homemade tomato sauce and hearty rigatoni. This dish combines the rich flavors of extra virgin olive oil and garlic with fresh basil and perfectly cooked pasta.
The sauce, made from whole peeled Italian tomatoes, is simmered and pureed to achieve a smooth, flavorful base that clings beautifully to the rigatoni.
Topped with fresh basil, a sprinkle of Parmesan cheese, and a drizzle of olive oil, this dish captures the essence of traditional Italian comfort food. Perfect for a cozy dinner or impressing guests with a taste of Italy.
Why You’ll Love This Recipe:
People will love Maryland Crab Soup because it’s a comforting and flavorful dish that highlights the delicious sweetness of crab meat, complemented by a savory mix of vegetables and seasonings.
The Old Bay seasoning gives it a signature coastal spice, while the combination of tomatoes, potatoes, green beans, corn, and lima beans adds hearty texture and depth.
It’s a satisfying, well-rounded soup that balances richness with freshness, and the lump crab meat takes it to the next level, making it a perfect choice for crab lovers.
Whether served on a chilly day or as a special treat, this soup delivers a warm, satisfying meal that’s perfect for sharing with family and friends!
Key Ingredients:
Unsalted butter: Adds richness and a smooth base for sautéing.
Yellow onion, carrots, and celery: Provides a flavorful vegetable base with great texture.
Canned whole peeled tomatoes: Adds a rich, slightly tangy flavor and body to the soup.
Old Bay/seafood seasoning: Brings that signature Chesapeake Bay flavor.
Dry mustard: Enhances the depth of flavor with a mild tang.
Green beans, potatoes, sweet corn, and lima beans: A colorful and hearty mix of vegetables that gives the soup substance.
Worcestershire sauce: Adds a touch of umami and complexity.
Beef broth and water: Forms the savory, flavorful liquid base.
Lump or jumbo lump blue crab meat: The star ingredient, bringing the distinct sweetness and richness of fresh crab.
Rigatoni al Sugo
Ingredients:
For the sauce
6 cloves garlic crushed/minced
¼ cup extra virgin olive oil
1 can whole peeled Italian tomatoes 28oz/800g can
8 fresh basil leaves
salt and pepper
sugar – see note 1
For the pasta
1 tablespoon salt
10 oz rigatoni -see note 2
To serve
salt and pepper
fresh basil for garnish
grated parmesan for garnish
extra virgin olive oil for garnish
Instructions:
Prepare the Sauce:
Heat the olive oil in a large skillet over a low flame. Add the garlic and cook gently for 2-3 minutes until fragrant and softened.
Stir in the whole peeled tomatoes and their juice, then add the fresh basil leaves.
Simmer the tomatoes on a low heat for about 20 minutes, breaking them up with a spoon or spatula to create a chunky sauce.
Blend the sauce until smooth, then return it to the skillet and cook over low heat for another 10 minutes. Season with salt, pepper, and sugar to taste. Keep the sauce warm while you cook the pasta.
Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package directions, but subtract 1 minute for a slightly firmer texture.
Reserve a cup of the pasta cooking water, then drain the rigatoni.
Combine and Serve:
Add the cooked rigatoni to the sauce in the skillet, using tongs to toss and coat the pasta evenly. If the pasta appears too dry, add a little of the reserved pasta water as needed.
Taste and adjust seasoning with salt and pepper.
Serve the pasta hot, garnished with fresh basil, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes:
Tomato Quality: Use high-quality whole peeled Italian tomatoes for the best flavor. San Marzano tomatoes are highly recommended if available.
Garlic Cooking: Cook the garlic gently over low heat to avoid burning, which can make it taste bitter.
Sauce Consistency: If you prefer a thicker sauce, you can simmer it for a bit longer or use less pasta water. If you like a smoother sauce, blend it thoroughly.
Sugar Adjustment: Sugar is added to balance the acidity of the tomatoes. Start with a small amount and adjust to taste.
Pasta Cooking: Cook the pasta just under al dente, as it will continue to cook slightly when mixed with the sauce.
Pasta Water: Reserve some pasta cooking water before draining. It helps to adjust the sauce consistency and helps the sauce adhere to the pasta.
Seasoning: Always taste the sauce and pasta water before adding extra salt or pepper. Adjust seasoning as needed to enhance the flavors.
Fresh Basil: Adding fresh basil at the end of cooking preserves its flavor and aroma. You can also garnish with additional basil leaves for a fresh touch.
Parmesan Cheese: Freshly grated Parmesan cheese is preferable for a richer flavor. Avoid pre-grated cheese, which often contains additives.
Serving: Serve immediately after mixing the pasta with the sauce for the best texture. Garnish with a drizzle of extra virgin olive oil for added richness.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 450 kcal | Total Fat: 20 g | Saturated Fat: 3 g | Cholesterol: 10 mg | Sodium: 600 mg | Total Carbohydrates: 60 g | Dietary Fiber: 3 g | Sugars: 8 g | Protein: 10 g
Frequently Asked Questions:
Can I use a different type of pasta?
Yes, you can substitute rigatoni with other pasta shapes like penne, ziti, or even spaghetti.
Just adjust the cooking time according to the pasta type.
Can I make the sauce ahead of time?
Absolutely! The sauce can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheat before mixing with the pasta.
What if I don’t have fresh basil?
If fresh basil isn’t available, you can use dried basil.
Use about 1 teaspoon of dried basil in place of the fresh leaves.
Can I use canned crushed tomatoes instead of whole peeled tomatoes?
Yes, canned crushed tomatoes can be used.
They’ll save you the step of breaking down the tomatoes in the sauce.
How do I adjust the recipe for a smaller or larger serving size?
To adjust the recipe, you can scale the ingredients proportionally.
For example, if you want to serve 2 people, use half the amount of each ingredient.
What kind of olive oil should I use?
Use extra virgin olive oil for the best flavor. It has a richer taste that complements the garlic and tomatoes in the sauce.
How do I make the sauce spicier?
Add red pepper flakes to the sauce to increase the heat.
Start with a small amount and adjust to taste.
Can I use pre-grated Parmesan cheese?
Yes, pre-grated Parmesan cheese can be used, though freshly grated Parmesan will melt better and have a more robust flavor.
What should I do if the pasta seems too dry after mixing with the sauce?
Add a little reserved pasta cooking water to the sauce to loosen it up and help it coat the pasta more evenly.
Can I use a different type of cheese in place of Parmesan?
Yes, you can use other cheeses like Pecorino Romano or Grana Padano as a substitute for Parmesan.
Each will give a slightly different flavor to the dish.