We’ve always been captivated by Pipe Rigate pasta for its robust ridges that lock in sauces like a dream. Hailing from Italy’s rich culinary traditions this tube-shaped delight adds a hearty twist to everyday meals making it a favorite in our kitchen.
In our Pipe Rigate Recipe we’ll walk you through a simple preparation that highlights its versatility. It’s perfect for family dinners or weeknight wins ensuring every bite bursts with flavor.
Ingredients
To bring our Pipe Rigate recipe to life—one that showcases its ridged texture for holding sauces perfectly—we’ve curated a simple list of fresh, high-quality ingredients. We’ll order them as they appear in the preparation process, ensuring everything is ready for a flavorful Italian-inspired meal.
Pasta and Base Ingredients
- Pipe Rigate pasta: 12 ounces (dry), cooked al dente for the best sauce adhesion
- Olive oil: 2 tablespoons, extra-virgin, for sautéing aromatics
Vegetables and Aromatics
- Garlic cloves: 4 medium cloves, minced, to add a pungent depth of flavor
- Onion: 1 medium yellow onion, finely chopped, for building a savory base
- Tomatoes: 4 large ripe tomatoes, diced, or 1 can (28 ounces) of crushed tomatoes, for a rich, tangy sauce
Herbs and Seasonings
- Fresh basil: ½ cup, chopped, to infuse fresh, aromatic notes
- Dried oregano: 1 teaspoon, for an earthy herbaceous touch
- Salt and black pepper: 1 teaspoon salt and ½ teaspoon pepper, adjusted to taste, to enhance overall flavors
Finishing Touches
- Parmesan cheese: ½ cup, grated, for a nutty finish that melts into the dish
- Red pepper flakes: ¼ teaspoon, optional, for a subtle kick of heat
This selection keeps our Pipe Rigate recipe versatile and easy to prepare, perfect for family dinners or quick meals.
Instructions
We make preparing Pipe Rigate pasta straightforward and enjoyable with these step-by-step guidelines ensuring a flavorful result every time. Let’s dive into the process to create a dish that captures the essence of Italian cuisine.
Preparation
Before we start cooking, we’ll gather and prep our ingredients to ensure everything flows smoothly. Begin by measuring out 12 ounces of Pipe Rigate pasta and set it aside. Next, finely chop 2 cloves of garlic and 1 medium onion to release their aromatic flavors. Dice 4 ripe tomatoes into even pieces for a juicy base, and tear 10 fresh basil leaves into strips to enhance the herbal notes. In a small bowl, combine 1 teaspoon of dried oregano, 1 teaspoon of salt, ½ teaspoon of black pepper, and if desired, ¼ teaspoon of red pepper flakes for a subtle kick. This preparation step sets the stage for a sauce that clings perfectly to the ridges of the Pipe Rigate.
Cooking the Pasta
Now we cook the Pipe Rigate pasta to al dente perfection, allowing it to absorb the upcoming flavors. Bring a large pot of water to a rolling boil, then add 1 tablespoon of salt to season it. Carefully add the 12 ounces of Pipe Rigate and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking. Test a piece for that ideal tender-yet-firm texture, then drain the pasta while reserving ½ cup of the starchy cooking water to help bind the sauce later. The warm, hearty aroma of the cooked pasta will signal it’s ready for the next step.
Assembling the Dish
With the pasta cooked, we assemble the dish to create a vibrant, cohesive meal that tantalizes the senses. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat until it shimmers, then add the chopped garlic and onion, sautéing for 2-3 minutes until they turn golden and fragrant. Stir in the diced tomatoes, reserved seasonings, and cook for 5 minutes until the mixture forms a chunky sauce with a rich, savory scent. Add the drained Pipe Rigate along with the reserved pasta water, tossing everything together for 1-2 minutes so the pasta’s ridges capture the sauce’s essence. Finally, mix in the torn basil and sprinkle ½ cup of grated Parmesan cheese on top, letting the cheese melt slightly for a creamy, irresistible finish that delivers a burst of fresh, tangy flavors in every bite.
Conclusion
We’ve loved sharing this Pipe Rigate recipe and how it brings Italian flavors to your table with ease. It’s a go-to for us when we want a meal that’s both simple and satisfying.
Experiment with your own twists to make it truly yours and enjoy the results every time. This dish reminds us that great food starts with quality ingredients and a bit of heart.
Frequently Asked Questions
What is Pipe Rigate pasta?
Pipe Rigate is a type of Italian pasta with ridged tubes that help it hold sauces better, making it popular in dishes like this one. It’s versatile for family meals or quick dinners, absorbing flavors from ingredients like olive oil and herbs for a tasty result.
What ingredients are needed for this Pipe Rigate recipe?
You’ll need 12 ounces of Pipe Rigate pasta, extra-virgin olive oil, garlic, onion, tomatoes, fresh basil, dried oregano, salt, black pepper, Parmesan cheese, and optional red pepper flakes. These fresh, high-quality items create a simple, flavorful sauce that highlights the pasta’s texture.
How do I cook Pipe Rigate pasta?
Boil the pasta in salted water until al dente, about 8-10 minutes. Then, sauté garlic and onion in olive oil, add diced tomatoes and seasonings to make a sauce, mix in the cooked pasta, and finish with Parmesan cheese for a creamy dish. It’s straightforward and takes under 30 minutes total.
Is this recipe suitable for beginners?
Yes, it’s easy for beginners with simple steps like chopping veggies and boiling pasta. The recipe uses common ingredients and clear instructions, making it ideal for family dinners or weeknight meals without needing advanced skills.
Can I customize this Pipe Rigate recipe?
Absolutely, you can swap ingredients like using different herbs or adding veggies such as spinach. Keep the Pipe Rigate for its sauce-holding ridges, and adjust spices to taste—it’s flexible while staying true to Italian flavors.
Why is Pipe Rigate great for sauces?
Its ridges and tubular shape allow sauces to cling better, enhancing flavor in every bite. This makes it perfect for recipes with olive oil, tomatoes, and herbs, turning a simple meal into a vibrant, satisfying Italian experience.