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Spicy San Marzano Rigatoni


16 oz Pastene Italian Rigatoni
2 28 oz cans Pastene D.O.P. San Marzano Tomatoes
¼ cup Pastene Extra Virgin Olive Oil
6-8 garlic cloves, minced
¾ cup red wine
red pepper flakes to taste
garlic salt to taste
black pepper to taste
1 cup fresh basil, chopped
1 Tbsp sugar
salt for pasta water
½ cup pecorino romano cheese, grated


by Alexia @Uhadmeatkitchen

  • In a large skillet on medium heat, add oil and garlic. Sauté the garlic until lightly browned. Season to taste with some red pepper flakes.
  • Add the tomatoes and then the red wine.
    Season to taste with garlic salt and black pepper.
  • Add the sugar and mash the tomatoes with a potato masher or the back of a wooden spoon. Add the basil and blend well. 
  • Simmer on low for about 45 minutes to an hour, stir frequently.
  • When the sauce is almost done, bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and top with the sauce.
  • Top with chopped basil and cheese and serve.

Product Used

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