Rigatoni With Tomato Rosemary Sauce

Photo Credit: Sophia Dickmyer and Eric Beauregaurd

About this Dish: This rigatoni is the perfect example of comfort meets elegance. The ridged tubes of pasta are ideal for holding onto a vibrant, herb-scented tomato sauce, while bursts of sweet cherry tomatoes add freshness and texture. Fragrant rosemary gives the sauce a subtle woodsy note that elevates every bite. It’s a simple, yet sophisticated dish that feels like it belongs in both a cozy weeknight dinner and a leisurely weekend meal. A sprinkle of fresh basil and Parmesan finishes it off beautifully, making it a crowd-pleaser with minimal effort.

Ingredients

12 oz rigatoni
2 TBSP olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
1 can (14 oz) crushed tomatoes
1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
Salt and pepper, to taste
Red pepper flakes (optional, for a little heat)
Fresh basil, for garnish
Grated Parmesan, for serving

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Sauté garlic & tomatoes: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until they begin to soften, about 5 minutes.
Make the sauce: Stir in crushed tomatoes and rosemary. Simmer for 10 minutes, stirring occasionally. Season with salt, pepper, and red pepper flakes if using.
Combine pasta & sauce: Add cooked rigatoni to the skillet and toss to coat evenly in the sauce. Cook together for 2–3 minutes to let flavors meld.
Serve: Plate the pasta, garnish with fresh basil and a generous sprinkle of Parmesan. Enjoy warm!

💡Chef's Tip: Roast the cherry tomatoes beforehand for an extra depth of flavor, or finish the dish with a drizzle of good-quality olive oil.