Name: Easy Rigatoni with Sundried Tomato Basil Sauce
Prep time: 13 min
Cook time: 10 min
Total time: 23 min
Ingredients: 2 cup Sundried Tomato Basil Pasta Sauce (such as ragu); 1 cup Rigatoni Pasta; 1 Bell Peppers (green, medium, thinly sliced); 1 Bell Peppers (medium, thinly sliced, yellow); 2 tbsp Olive Oil; 1/4 cup Cheese (grated, processed)

Easy Rigatoni with Sundried Tomato Basil Sauce

Kirti Misra

UpdatedJuly, 2025

23 minutes

734 reads

4.50 from 8 votes

Italian

About Easy Rigatoni with Sundried Tomato Basil Sauce

Craving a vibrant, flavorful pasta dish that's ready in minutes? This Easy Rigatoni with Sundried Tomato Basil Sauce is your weeknight savior! Imagine tender rigatoni coated in a rich, tangy sauce bursting with the bright flavors of sun-dried tomatoes and fresh basil.

This simple recipe combines classic Italian ingredients with colorful bell peppers for a satisfying and delicious meal. It's effortless to make, perfect for busy cooks who desire a gourmet experience without the gourmet time commitment.

Easy Rigatoni with Sundried Tomato Basil Sauce - Plattershare - Recipes, food stories and food lovers

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Recipe Time & More

Prep13

Cook10

Total23

Calories1121 kcal

Serves

Perfect ForDinner Snacks

TasteSour Tangy

Ingredients

Sauce

▢ 2 cup Sundried Tomato Basil Pasta Sauce such as ragu

Pasta & Vegetables

▢ 1 cup Rigatoni Pasta
▢ 1 Bell Peppers green, medium, thinly sliced
▢ 1 Bell Peppers medium, thinly sliced, yellow

Other

▢ 2 tbsp Olive Oil
▢ 1/4 cup Cheese grated, processed

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Instructions

Heat the olive oil in a large pan over medium heat. This will help the flavors of the bell peppers bloom.
Meanwhile, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Salting the pasta water seasons the pasta itself.
Add the sliced bell peppers to the pan with the heated olive oil. Sauté for a few minutes until slightly softened.
Pour in the sundried tomato basil pasta sauce. Simmer for 7-8 minutes, allowing the flavors to meld together.
Once the rigatoni is cooked, drain it well and rinse under cold water to stop the cooking process. This also helps prevent the pasta from sticking together.
Add the drained rigatoni to the pan with the sauce and bell peppers. Toss to coat the pasta evenly.
Serve immediately, garnished with grated processed cheese.

Recipe Notes

Good To Know

For extra depth of flavor, sauté a small amount of minced garlic and finely chopped onion in the olive oil before adding the capsicums and pasta sauce.
If you prefer a creamier texture, stir in a splash of pasta cooking water and a spoonful of ricotta or mascarpone cheese just before serving.
To make this dish vegetarian-friendly while adding protein, toss in a handful of cooked lentils or white beans along with the rigatoni.
For an appealing presentation, finish with a sprinkle of fresh basil or parsley and grate some lemon zest over the top to complement the tangy flavors.

Expert Tips

Use high-quality olive oil for the best flavor. A robust extra virgin olive oil will complement the other ingredients beautifully.
Don't overcook the rigatoni. It should be al dente, or firm to the bite, for the best texture.
Taste and adjust seasonings as needed. Depending on the saltiness of your pasta sauce and other ingredients, you may need to add more salt or pepper.

Storage Instructions

Store leftover rigatoni in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan on the stovetop or in the microwave, adding a splash of water or broth to prevent drying out.