Rigatoni Oreganata with Tomato Sauce and Bread Crumbs

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Wholly Macaroni

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

4 tablespoons kosher salt
2 tablespoons extra-virgin olive oil, plus 4 tablespoons
1 pound rigatoni
1 cup small diced onion
4 cloves garlic, thinly sliced
2 tablespoons roughly chopped fresh oregano leaves
2 tablespoons roughly chopped fresh basil leaves
1 (14 1/2-ounce) can diced tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
1/2 cup heavy cream
1 cup reserved pasta cooking water
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped parsley leaves
3/4 cup dried bread crumbs
1/2 cup grated Parmesan

Directions

Preheat the oven to broil.

Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil. Season the water with the kosher salt, 2 tablespoons olive oil and add the rigatoni. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes. Add the oregano and basil. Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine. Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes. Add the heavy cream to the pan. By this time the pasta should be almost al dente. Drain the pasta and reserve 1 cup of the cooking water. Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with the salt and pepper. Continue to cook, tossing the pasta, until it is well coated with the sauce and most of the liquid has evaporated, about 2 to 3 minutes.

Sprinkle the parsley over the pasta and toss. Spread the bread crumbs over the pasta and place the pan in the oven to broil until the bread crumbs are caramelized, about, 3 minutes, being sure to rotate the pan after 1 1/2 minutes. Remove the pasta from the oven, allow it to cool for 5 minutes, and serve with Parmesan sprinkled on top.

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Comments & Reviews

recipe Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
Shehana Shoreline, WA 09-29-2009
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Very good
Rated: 5 stars out of 5

I planned on using oregano but didn't have any the time I decided to make the dish. I added red pepper flakes to the sauce... for some extra flavor. Before placing the pasta in the oven, I sprinkled some mozzarella and parmesan cheese on top along with the bread crumbs and parsley. The cheese really made a difference. It melted nicely and complimented the other flavors of the dish. I will definitely make again, but with oregano next time.Read more
recipe Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
Virginia del valle, TX 09-04-2009
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Easy and delicious!
Rated: 5 stars out of 5

This dish was easy to make, and it was delicious! I loved it!
recipe Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
Katie Manlius, NY 05-09-2009
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Amazing dish!!
Rated: 5 stars out of 5

I made this for an small party with one vegetarian in the mix. To be honest at the end I totally forgot to put the cream in... and it was still great!! It was like a super herbed pasta and everyone loved it!! I'll bet it was awesome with cream too.Read more
recipe Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
lindsey marietta, GA 02-27-2009
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!!
Rated: 5 stars out of 5

Easy and awesome! Everyoneloved it. Use red onion like he says in the show!
recipe Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
Jennifer Bellmore, NY 10-25-2008
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BAM!
Rated: 5 stars out of 5

easy, delicious, i can use more food-friendly adjectives to describe this! it reminded me a lot of penne ala vodka, only... more tomato-y, but that's one of my favorite pasta dishes, so i loved this. i read the other reviews first so i used 1/2 cup of breadcrumbs but i don't think 3/4 cup would've overdone it, depends how much you like them, and i do, a lot, and 3 minutes under the broiler would've been too much for sure. i did 2 minutes and some were blackened, eatable, but blackened. i recommend this to anyone however, way to go emeril, another success!Read more
recipe Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
Ross Franklin, MA 07-15-2008
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Easy and Tasty
Rated: 5 stars out of 5

This was so easy to make and the sauce is pretty solid. I would definitley reccomend adding a protein to make it a heartier... meal (I added Hot Sausage). Next time I think I will shred some Mozzarella over the top of it before I put it in the oven...Oh yeah babe...Read more