Rigatoni

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

This weeknight-friendly pumpkin chicken pasta bake recipe uses canned pumpkin to create a creamy, silky, fall-flavored sauce for hearty rigatoni pasta.

Frequently served with penne, positively magical with rigatoni, this vodka sauce is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream.

For the best garlic butter sauce for pasta, use way more garlic than you’d think. This recipe serves two people and calls for a whole head—and nope, that’s not a mistake. When sizzled in melted butter until golden and toasty, this ingredient goes from sharp and bracing to warm and cozy, the sort of savory flavor that’s hard to overdo. Make sure that once it’s done cooking, you don’t drain the pasta into a colander. We want that salty, starchy water on call to bump up the seasoning and loosen the sauce as needed. It’ll thicken as it sits at the table, so err on the side of saucier than not. The optional bonuses are just that: totally optional. As in all Big Little Recipes, less is more here. Think: roughly chopped parsley (or basil or thyme), red pepper flakes or freshly ground black pepper, or grated Parm or pecorino. Opt for three picks, tops, so the butter and garlic can shine—they’re the stars of this show. Some additional tips for garlic butter sauce success: Any butter will do the trick here. But if you’re like me, and there’s a so-called “special butter” that you reserve for morning toast and baked potatoes (I love higher-fat, sunny-hued Kerrygold), this is a great time to use it. After all, the butter is half of the sauce. And if you only have salted butter on hand, that’s okay; just tone down the salt in the rest of the recipe, then increase to taste at the very end. On that note, when I say to “generously” season the pasta water with salt, I aim for about 1 tablespoon of Diamond Crystal kosher salt per 1 quart of water. But! You can tone that down to 2 teaspoons, 1 teaspoon, or even 1/2 teaspoon of salt per quart of water. It all depends on your personal preference. And no need to measure the salt or the water; just eyeball both. This makes sure the pasta is taken care of. Any pasta shape will excel (thrive! soar!) in this context. I prefer a chunky variety with lots of nooks and crannies (say fusilli, rigatoni, or cavatappi), where the garlic bits can take refuge. But something long and twirly like spaghetti, linguine, or bucatini would be excellent, too. And if nutty whole-wheat pasta is your thing? Go for it. Helpful tools for this recipe: Five Two Stainless Steel Skillet Benedetto Cavalieri Italian Dried Pasta (Set of 2) Banner Grass-Fed Butter —Emma Laperruque

Cheesy Baked Rigatoni is easy to make and so good!

This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.

My Rigatoni alla Vodka recipe is one of my favorites, with a rich, creamy vodka tomato sauce made from tomato paste, heavy cream, and a splash of vodka. A silky smooth and delicious sauce that's perfect for an easy weeknight dinner, and yes, you can even freeze the sauce for later!

Indulge in a comforting and flavorful dish featuring tender turkey and ricotta meatballs, baked to golden perfection and served over garlicky spinach-infused rigatoni. This protein-packed meal brings a delicious balance of creamy, savory, and herby flavors, making it an irresistible weeknight dinner favorite.

This easy sausage rigatoni recipe is made with everyday ingredients but tastes like it came from a restaurant. It has Italian sausage simmered in a rich, garlicky tomato sauce!

Rigatoni d is one of Maggiano's most beloved pasta dishes. And now you can make it at home anytime you like with my copycat recipe!

This creamy cheesy alfredo casserole is made with broccoli, chicken and rigatoni pasta. It's baked until golden brown and bubbly for the perfect dinner any day of the week!

Rome’s classic pasta combination of spaghetti, pecorino cheese, and black pepper can be a bit tricky to make at home but give it a whirl. All it takes is a little practice and some elbow grease to make a luscious, cheesy dish of pasta. Spaghetti and tonnarelli—thick, square-cut noodles—are my two favorite shapes, but rigatoni and bucatini (fat, hollow noodles) are also good.

This ground turkey baked rigatoni is the ultimate comfort food dinner! This casserole is loaded with meat and mushrooms, topped with a melty layer of cheese and ready in less than 45 minutes! Serve with a side of garlic bread or cheddar biscuits.

This Creamy Tuscan Rigatoni is a decadent blend of rich, savory, and bright flavors!Hearty Italian sausage, tender Rigatoni, and a creamy homemade Alfredo sauce come together with sun-dried tomatoes, spinach, and sweet peas.The tangy sun-dried tomatoes and fresh greens cut through the creaminess, creating a perfect balance.If you're cooking for a family dinner, this recipe brings comfort and flavor. Check! If you're impressing guests, it delivers indulgent elegance! Check! This Creamy Tuscan Rigatoni delivers restaurant-level indulgence with ease right at home!

Let's make the most delicious and tasty Marry Me Pasta. This dish is so delicious and is made with Rigatoni as a base and a delicious sauce to top it off. The sauce used is so perfect and has an amazing and unique taste. This dish will make your partner go and get the ring ready for you🤣! Let me know what all of you think about it by leaving a comment on the blog, or sending me a DM on Instagram!

This copycat recipe for Buca di Beppo's spicy chicken rigatoni is just to die for! With tender pasta and a luscious, creamy sauce, it's heaven on a plate.

This rigatoni al forno with meat sauce is about to be your new favorite pasta bake! It's hearty, cheesy, and oh-so-satisfying!

This easy Rigatoni Bolognese is a flavorful one-pot dinner recipe. This Italian meat sauce is a classic meal that’s perfect for both weeknight dinners and special occasion, and extra delicious served over rigatoni pasta.

Italian Sausage Rigatoni with Spicy Tomato Cream Sauce - Easy, hearty, delicious pasta dinner to please everyone!

Bringing together everything you love about Buffalo chicken wings, this easy slow-cooker dish delivers a creamy pasta that’s just as perfect for the family dinner table as it is for a game-day gathering.

Fast enough for a Tuesday night mad dash to dinner, this pantry pasta tastes more like a restaurant dish — and no one has to deal with trimming and pruning a spiky artichoke. Instead, canned artichokes are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu). Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil, along with garlic and chile flakes, to soften. They’re all mixed with pasta and Parmesan into a stunning weeknight meal. 

Super garlicky sun dried tomatoes and spinach cooked in white wine. Made creamy with luscious cashew cream, tossed with rigatoni. 

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Creamy, savory-sweet roasted red pepper sauce that comes together with a handful of ingredients and under 20 minutes. Easy, flavorful, and incredibly delicious.