Discover the simplicity of Rigatoni Aglio e Olio Pasta Recipe, a quick and flavourful Italian dish that combines garlic, extra virgin olive oil, and a touch of red pepper for a delicious kick. The ridged rigatoni perfectly holds the garlicky sauce, while red pepper adds just the right amount of heat. Finished with fresh basil, this effortless yet satisfying meal is perfect for any occasion. It’s a true testament to the beauty of Italian cuisine—minimal ingredients, maximum flavour, and ready in no time!

Enjoy our other recipes : Stuffed Chicken Pasta, Sukhi Lahsun ki Chutney

Ingredients

• Rigatoni Pasta – 1 bowl
• Pasta Water – 1/4th cup
• Garlic cloves – 2 (Chopped)
• Corn Kernel – 2 tablespoons
• Olive oil – 1 tablespoon
• Extra virgin olive oil – 1 tablespoons
• Broccoli – 4 florets
• Mushroom – 3 (Sliced)
• Basil leaves – 5
• Baby Tomato – 1 (Chopped), optional
• Red pepper flakes – 1 teaspoon
• White pepper – 1/2 teaspoon
• Salt, to taste

Methods

• Cook rigatoni according to package instructions in salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
• Meanwhile, bring a pot of salted water to a boil and prepare a large bowl filled with cold water and ice. Lower the broccoli florets into the boiling water and cook for 2 to 3 minutes.
• The broccoli should be bright green and tender-crisp. Remove the broccoli and immediately plunge it into the ice water. Once the broccoli is completely cool, drain well and set aside.
• While the pasta cooks, heat olive oil in a large pan over medium heat. Add chopped garlic and sauté, being careful not to burn it. Add mushrooms, broccoli, and corn, and sauté for a while.
• Next, add tomatoes, red pepper flakes, white pepper, basil, and salt to the pan, cooking for another 30 seconds. Now, add the pasta to the pan. Pour in the reserved pasta water and mix well. Turn off the heat and garnish with chopped basil.
• Serve hot and enjoy your delicious Aglio e Olio!

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This is the delicious, healthy and best stuffed chicken pasta recipe. Once you try this, I am sure your family will love it. This is really tasty and easy to make.

Ingredients

Rigatoni Pasta – 150 grams or 30 pieces

For Rigatoni filling

• Chicken Mince – 100 grams
• Onion – ½ or 2 tablespoons (finely chopped)
• Green chili – ½ (finely chopped)
• Garlic Powder – 1 teaspoon
• White pepper – ½ teaspoon
• Salt to taste

For Sauce

• Olive oil – ½ tablespoon
• Garlic mince – 2 teaspoons
• Onion – 1 tablespoon (chopped)
• Tomato Pasta Sauce – 6 tablespoons
• Pasta Cream – 1 tablespoon
• Salt to taste
• White pepper or Black pepper according to your taste

Method

1 – Combine chicken mince, onion, green chili, garlic powder and white pepper in a mixing bowl, until all ingredients are evenly incorporated throughout.

2 – Fill the prepared mixture into uncooked pasta.

3 – Bring a large pot of salted water to a boil. Add pasta and cook according to package direction or usually by boiling for 8 minutes. Set aside.

4 – Heat oil in a pan on medium heat. Add chopped garlic and sauté 3 sec. and add chopped onion and cook until softened.

5 – Add tomatoes pasta sauce and mix well on low heat and season with pepper and salt (according to your taste).

6 – After 2 minutes add pasta cream and stir well.

7 – Now add stuffed pasta and mix gently. Adding a little pasta water if needed to loosen the sauce. Cook for a while.

8 – Serve hot.

You can also checkout our Noodles Pizza (Mie Pizza)

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