“Deliciously Diverse: 17 Mouthwatering Rigatoni Recipes to Satisfy Every Pasta Lover’s Craving!”

Exploring Delicious Rigatoni Recipes: A Culinary Adventure

Introduction

Rigatoni, with its tube-like shape and ridges, is a pasta lover’s dream. It’s versatile, hearty, and perfect for holding onto sauces and flavors. In this article, we’ll take a delightful journey through 17 mouthwatering rigatoni recipes that are sure to tantalize your taste buds and satisfy your cravings.

Classic Rigatoni with Tomato Sauce

Ingredients:

• 1 pound rigatoni pasta
• 2 cups tomato sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. Heat the tomato sauce over medium heat until warmed through. Season with salt and pepper to taste. Toss cooked rigatoni with the tomato sauce until evenly coated. Serve hot, garnished with grated Parmesan cheese.

Rigatoni Carbonara: A Twist on Tradition

Ingredients:

• 1 pound rigatoni pasta
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped parsley, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a skillet, cook diced bacon until crispy. Add minced garlic and cook until fragrant. In a bowl, whisk together eggs and grated Parmesan cheese. Season with salt and pepper. Toss cooked rigatoni with the bacon and garlic mixture. Remove from heat and quickly stir in the egg and cheese mixture until pasta is coated. Serve immediately, garnished with chopped parsley.

Cheesy Baked Rigatoni Casserole

Ingredients:

• 1 pound rigatoni pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. Preheat oven to 375°F (190°C). In a large bowl, combine cooked rigatoni with marinara sauce, ricotta cheese, and half of the shredded mozzarella and Parmesan cheese. Transfer the mixture to a baking dish and sprinkle remaining shredded mozzarella and Parmesan cheese on top. Bake for 25-30 minutes, or until cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Rigatoni Primavera: Bursting with Freshness

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add cherry tomatoes, broccoli florets, and sliced bell peppers to the skillet. Cook until vegetables are tender. Season with salt and pepper to taste. Toss cooked rigatoni with the vegetable mixture until evenly combined. Serve hot, garnished with grated Parmesan cheese.

Spicy Rigatoni Arrabbiata: A Kick of Heat

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 2 cups marinara sauce
• Salt, to taste
• Fresh basil leaves, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook until garlic is golden brown. Stir in marinara sauce and simmer for 10 minutes. Season with salt to taste. Toss cooked rigatoni with the spicy marinara sauce until well coated. Serve hot, garnished with fresh basil leaves.

Creamy Rigatoni Alfredo: Indulgent Comfort Food

Ingredients:

• 1 pound rigatoni pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 2 cups grated Parmesan cheese
• Salt and pepper, to taste
• Chopped parsley, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a saucepan, melt butter over medium heat. Stir in heavy cream and bring to a simmer. Gradually whisk in grated Parmesan cheese until sauce is smooth and creamy. Season with salt and pepper to taste. Toss cooked rigatoni with the Alfredo sauce until evenly coated. Serve hot, garnished with chopped parsley.

Rigatoni with Sausage and Peppers: A Flavor Explosion

Ingredients:

• 1 pound rigatoni pasta
• 1 pound Italian sausage, casings removed
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, cook Italian sausage over medium heat until browned. Add sliced onion and bell peppers. Cook until vegetables are tender. Add minced garlic and cook until fragrant. Season with salt and pepper to taste. Toss cooked rigatoni with the sausage and pepper mixture until well combined. Serve hot, garnished with fresh basil leaves.

Vegan Rigatoni with Roasted Vegetables

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 cups mixed vegetables (such as bell peppers, zucchini, and eggplant), diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Chopped fresh herbs, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. Preheat oven to 400°F (200°C). Toss diced vegetables with olive oil, minced garlic, salt, and pepper. Spread onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized. Toss cooked rigatoni with the roasted vegetable mixture until evenly combined. Serve hot, garnished with chopped fresh herbs.

Rigatoni Puttanesca: Bold and Briny Flavors

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup capers, drained
• 2 anchovy fillets, minced (optional)
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon red pepper flakes
• Chopped parsley, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in Kalamata olives, capers, and minced anchovy fillets (if using). Cook for 2-3 minutes. Add diced tomatoes and red pepper flakes. Simmer for 10-15 minutes, stirring occasionally. Toss cooked rigatoni with the puttanesca sauce until well coated. Serve hot, garnished with chopped parsley.

Rigatoni with Creamy Mushroom Sauce

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons unsalted butter
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped chives, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until golden brown. Add minced garlic and cook until fragrant. Stir in heavy cream and grated Parmesan cheese. Simmer until sauce is thickened. Season with salt and pepper to taste. Toss cooked rigatoni with the creamy mushroom sauce until evenly coated. Serve hot, garnished with chopped chives.

Rigatoni with Pesto Genovese: A Taste of Italy

Ingredients:

• 1 pound rigatoni pasta
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a food processor, combine basil leaves, pine nuts, garlic, and grated Parmesan cheese. Pulse until ingredients are finely chopped. With the processor running, gradually pour in the olive oil until a smooth paste forms. Season with salt and pepper to taste. Toss cooked rigatoni with the pesto sauce until well coated. Serve hot, garnished with grated Parmesan cheese.

Rigatoni with Lemon Garlic Shrimp

Ingredients:

• 1 pound rigatoni pasta
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper, to taste
• Chopped parsley, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and opaque. Stir in lemon zest and lemon juice. Season with salt and pepper to taste. Toss cooked rigatoni with the lemon garlic shrimp until evenly combined. Serve hot, garnished with chopped parsley.

Rigatoni with Creamy Spinach and Artichoke Sauce

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup chopped spinach
• 1 cup chopped artichoke hearts
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in heavy cream and grated Parmesan cheese. Simmer until sauce is thickened. Add chopped spinach and chopped artichoke hearts to the skillet. Cook until spinach is wilted and artichokes are heated through. Season with salt and pepper to taste. Toss cooked rigatoni with the creamy spinach and artichoke sauce until well coated. Serve hot, garnished with grated Parmesan cheese.

Rigatoni Puttanesca: A Bold and Briny Delight

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup capers, drained
• 2 anchovy fillets, minced (optional)
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon red pepper flakes
• Chopped parsley, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in Kalamata olives, capers, and minced anchovy fillets (if using). Cook for 2-3 minutes. Add diced tomatoes and red pepper flakes. Simmer for 10-15 minutes, stirring occasionally. Toss cooked rigatoni with the puttanesca sauce until well coated. Serve hot, garnished with chopped parsley.

Rigatoni with Gorgonzola and Walnuts: A Taste of Luxury

Ingredients:

• 1 pound rigatoni pasta
• 1 cup crumbled Gorgonzola cheese
• 1/2 cup chopped walnuts
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Chopped parsley, for garnish

Directions:
Cook rigatoni according to package instructions until al dente. Drain well. In a large skillet, combine crumbled Gorgonzola cheese, chopped walnuts, and heavy cream over medium heat. Cook until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Toss cooked rigatoni with the Gorgonzola and walnut sauce until evenly coated. Serve hot, garnished with chopped parsley.

1. Classic Rigatoni with Tomato Sauce

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Prepare Sauce: In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add Tomato Sauce: Pour in the tomato sauce and season with salt and black pepper to taste. Simmer for a few minutes to let the flavors meld together.

Combine Pasta and Sauce: Add the cooked rigatoni to the tomato sauce. Toss well until the pasta is evenly coated.

Serve: Garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot and enjoy!

2. Rigatoni Carbonara: A Twist on Tradition

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Prepare Pancetta: In a skillet, cook diced pancetta or bacon until crispy. Add minced garlic and cook until fragrant.

Make Sauce: In a bowl, whisk together eggs, grated Parmesan cheese, salt, and black pepper.

Combine: Add the cooked pasta to the skillet with the pancetta. Quickly pour the egg mixture over the hot pasta and toss well to coat. If needed, add a splash of reserved pasta water to create a creamy sauce.

Serve: Garnish with chopped parsley and extra grated Parmesan cheese. Serve immediately while hot.

3. Cheesy Baked Rigatoni Casserole

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Preheat Oven: Preheat the oven to 375°F (190°C).

Combine Ingredients: In a large bowl, mix together cooked rigatoni, marinara sauce, shredded mozzarella cheese, ricotta cheese, grated Parmesan cheese, Italian seasoning, salt, and black pepper.

Transfer to Baking Dish: Grease a baking dish with olive oil. Transfer the rigatoni mixture into the dish and spread evenly.

Bake: Cover the dish with foil and bake for 25-30 minutes until the cheese is melted and bubbly.

Serve: Let it cool for a few minutes before serving. Enjoy the cheesy goodness!

These are just the first three recipes! Let me know if you’d like me to continue with the remaining ones.

4. Rigatoni Primavera: Bursting with Freshness

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Prepare Vegetables: While the pasta is cooking, chop assorted fresh vegetables into bite-sized pieces.

Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped vegetables and cook until they are tender yet still crisp.

Season: Season the vegetables with salt, black pepper, and red pepper flakes if using.

Combine: Add the cooked rigatoni to the skillet with the vegetables. Toss well to combine, allowing the pasta to soak up the flavors of the vegetables.

Serve: Garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve immediately for a burst of freshness!

5. Spicy Rigatoni Arrabbiata: A Kick of Heat

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Prepare Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes. Sauté until garlic is fragrant.

Add Arrabbiata Sauce: Pour in the arrabbiata sauce and simmer for a few minutes to allow the flavors to develop.

Combine: Add the cooked rigatoni to the skillet with the spicy sauce. Toss well to coat the pasta evenly.

Serve: Garnish with fresh parsley and grated Pecorino Romano cheese if desired. Serve hot for a fiery kick of flavor!

6. Creamy Rigatoni Alfredo: Indulgent Comfort Food

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Pour in heavy cream and bring to a simmer.

Add Cheese: Gradually add grated Parmesan cheese to the cream sauce, stirring constantly until the cheese is melted and the sauce is smooth.

Season: Season the sauce with salt and black pepper to taste.

Combine: Add the cooked rigatoni to the Alfredo sauce. Toss well to coat the pasta evenly.

Serve: Garnish with chopped parsley and extra grated Parmesan cheese if desired. Serve immediately for a creamy, comforting meal!

Let me know if you’d like to continue with the rest of the recipes!

10. Rigatoni with Creamy Mushroom Sauce

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Sauté Mushrooms: In a large skillet, melt butter with olive oil over medium heat. Add sliced mushrooms and minced garlic. Cook until the mushrooms are golden brown and tender.

Make Creamy Sauce: Pour in heavy cream and vegetable or chicken broth. Bring to a simmer and let it cook until slightly thickened.

Add Pasta and Cheese: Add the cooked rigatoni to the skillet with the creamy mushroom sauce. Toss well to coat the pasta. Stir in grated Parmesan cheese until melted and the sauce is creamy.

Season: Season with salt and black pepper to taste.

Serve: Garnish with chopped parsley. Serve hot for a comforting and indulgent meal!

11. Rigatoni with Pesto Genovese: A Taste of Italy

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Make Pesto: In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped.

Add Olive Oil: With the food processor running, gradually pour in olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.

Combine: Toss the cooked rigatoni with the prepared pesto sauce until evenly coated.

Serve: Serve hot with an extra sprinkle of grated Parmesan cheese if desired. Enjoy the vibrant flavors of this classic Italian dish!

12. Rigatoni with Lemon Garlic Shrimp

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Cook Shrimp: In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add shrimp and cook until pink and opaque.

Add Flavor: Stir in lemon zest and lemon juice to the shrimp. Season with salt and black pepper to taste.

Combine: Add the cooked rigatoni to the skillet with the lemon garlic shrimp. Toss well to coat the pasta with the flavorful sauce.

Serve: Garnish with chopped parsley. Serve hot for a refreshing and satisfying meal!

Let me know if you’d like to continue with more recipes!

13. Rigatoni with Creamy Spinach and Artichoke Sauce

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Prepare Spinach and Artichoke: In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook until fragrant. Add baby spinach leaves and artichoke hearts (thawed if frozen). Cook until the spinach wilts and the artichokes are heated through.

Make Creamy Sauce: Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and the sauce is creamy.

Season: Season the sauce with salt, black pepper, and crushed red pepper flakes if using, to taste.

Combine: Add the cooked rigatoni to the skillet with the creamy spinach and artichoke sauce. Toss well to coat the pasta with the sauce.

Serve: Serve hot and enjoy the delicious combination of flavors and textures!

14. Rigatoni Puttanesca: A Bold and Briny Delight

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Make Puttanesca Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and anchovy fillets if using. Cook until garlic is fragrant and anchovies dissolve.

Add Ingredients: Stir in canned tomatoes, chopped Kalamata olives, capers, and red pepper flakes. Simmer for about 10 minutes to allow the flavors to meld together.

Combine: Add the cooked rigatoni to the skillet with the puttanesca sauce. Toss well to coat the pasta evenly with the bold and briny flavors.

Serve: Garnish with fresh parsley and grated Pecorino Romano cheese if desired. Serve hot and enjoy the robust taste of this classic Italian dish!

15. Rigatoni with Bolognese Sauce: Hearty and Flavorful

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Make Bolognese Sauce: In a large skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery. Cook until vegetables are softened. Add minced garlic and cook until fragrant. Add ground beef or pork and cook until browned.

Add Tomatoes and Wine: Stir in canned tomatoes, tomato paste, and red wine if using. Simmer for about 20-30 minutes until the sauce thickens and the flavors develop.

Season: Season the sauce with salt and black pepper to taste.

Combine: Add the cooked rigatoni to the skillet with the Bolognese sauce. Toss well to coat the pasta with the hearty meat sauce.

Serve: Garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot and enjoy this comforting and flavorful dish!

Let me know if you’d like more recipes or if there’s anything specific you’re looking for!

16. Rigatoni with Creamy Butternut Squash Sauce

Instructions:

Preheat Oven: Preheat the oven to 400°F (200°C).

Roast Butternut Squash: Peel and cube the butternut squash. Place the cubes on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for about 25-30 minutes or until tender and caramelized.

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Make Sauce: In a blender, combine the roasted butternut squash, minced garlic, vegetable broth, heavy cream, and grated Parmesan cheese. Blend until smooth and creamy.

Season: Season the sauce with salt and black pepper to taste.

Combine: Pour the butternut squash sauce over the cooked rigatoni. Toss well to coat the pasta evenly.

Serve: Garnish with fresh sage leaves. Serve hot and enjoy the creamy goodness of this unique pasta dish!

17. Rigatoni with Gorgonzola and Walnuts: A Taste of Luxury

Instructions:

Boil Pasta: Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Prepare Sauce: In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Pour in heavy cream and crumble Gorgonzola cheese into the skillet. Stir until the cheese is melted and the sauce is creamy.

Toast Walnuts: In a separate pan, toast walnuts over medium heat until lightly golden and fragrant.

Combine: Add the cooked rigatoni to the skillet with the creamy Gorgonzola sauce. Toss well to coat the pasta with the luxurious sauce.

Add Walnuts: Stir in the toasted walnuts and season with salt and black pepper to taste.

Serve: Garnish with fresh parsley. Serve hot and savor the decadent flavors of this gourmet pasta dish!

These are the final two recipes! Let me know if you need more or if there’s anything else I can assist you with!

Conclusion

These additional rigatoni recipes offer even more delightful options to explore the versatility and deliciousness of this beloved pasta. Whether you’re craving a classic Italian dish or looking for a unique flavor combination, these recipes are sure to satisfy your appetite and impress your family and friends. So get ready to cook up a storm and enjoy a mouthwatering meal with rigatoni at the center of it all!

Rigatoni pasta opens up a world of culinary possibilities, from classic Italian dishes to creative twists on traditional favorites. With these 17 delectable recipes, you’ll never run out of delicious ways to enjoy this versatile pasta. So grab your apron and get cooking – your taste buds will thank you!