Pasta Masterclass - How to make Rigatoni by Mateo Zielonka

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally.

Add the cooked rigatoni to the skillet with the sauce. Toss to combine and heat through for about 2-3 minutes.

Remove from heat and stir in the grated Parmesan cheese until melted and well combined.

Taste and adjust seasoning if necessary.

Serve the rigatoni hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

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