Rigatoni In Red Wine Tomato Sauce

Rigatoni In Red Wine Tomato Sauce


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This is one tasty pasta to make for lunch or dinner. You don't have to go all-out for it either — many of the ingredients needed are already in your kitchen. Mix them all together and you'll have a memorable meal time after time.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 3 Tbs. olive oil
  • 1 onion, minced
  • 1 Tbs. minced garlic
  • 1/2 C red wine
  • 1 can whole, peeled tomatoes in juice
  • Salt, to taste
  • Pepper, to taste
  • 1 lb. rigatoni pasta
  • 1/4 C parsley, chopped
  • 1/3 C grated mozzarella
  • 1/3 C grated Parmesan cheese

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Heat oil in a saucepan over medium heat. Cook onion and garlic about about 9 minutes, or until onions are soft.

Add red wine and tomatoes and bring to a boil. Once boiling, reduce heat to medium-low, and cook for about an additional 15 minutes. Season with salt and pepper as needed.

Follow cooking instructions for rigatoni pasta. Drain when finished.

Add pasta to sauce and toss to coat. Garnish with parsley and cheese and mix to combine and melt cheese.

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