12 oz rigatoni pasta

2 tbsp olive oil

4 cloves garlic, minced

1 tsp red pepper flakes (adjust to taste)

1 (28 oz) can crushed tomatoes

1 tsp sugar (optional, to balance acidity)

1 tsp dried oregano

1/2 tsp dried basil

Salt and black pepper, to taste

Fresh basil or parsley, for garnish

Grated Parmesan cheese, for serving

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Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.

Stir in red pepper flakes and cook briefly to bloom the spice.

Add crushed tomatoes, sugar (if using), oregano, and basil. Simmer uncovered for 12–15 minutes, stirring occasionally.

Season with salt and pepper to taste.

Add cooked rigatoni to the sauce, tossing to coat. Add reserved pasta water as needed to loosen the sauce.

Serve hot, garnished with fresh herbs and Parmesan.

Cooking Tips

Toasting the red pepper flakes briefly in olive oil enhances their heat and depth.
Salt your pasta water generously—it’s key to flavorful pasta.
Let the sauce simmer uncovered to concentrate flavor and thicken naturally.

Variations