Creamy Homemade Rigatoni Sauce Recipe | Easy Italian Pasta Dinner

Rigatoni… rich, creamy and rolling in flavor! 🔥

Ingredients:
Roasted Tomato Sauce
3 tbsp Dan-O’s Original Seasoning
3 tbsp Dan-O’s Italian-O Seasoning
4 lb Campari tomatoes (or other small, sweet tomatoes)
10–12 cloves garlic, peeled
3 tbsp High-quality olive oil
8 oz feta cheese
8 oz goat cheese
1 cup or 4 oz Fresh basil leaves, packed
2 lb rigatoni
Optional topping: 2 tbsp Dan-O’s Red Pepper Cheesoning

Instructions:
1) Roast the tomatoes
Preheat the oven to 400°F.
Add the tomatoes and garlic cloves to a large baking sheet (a rimmed tray works best).
Drizzle generously with olive oil and toss/coat everything.
Sprinkle heavily with Dan-O’s Original and Dan-O’s Italian-O (don’t be shy—these are real herbs/spices, not just salt).
Roast on the middle/top rack for 60 minutes, until tomatoes are blistered, soft, and super juicy.

2) Blend the sauce
Carefully transfer the roasted tomatoes/garlic and all the juices from the tray into a large pot or deep bowl (hot liquid—be careful).
Add in the feta, goat cheese, and fresh basil.
Use an immersion blender (or regular blender in batches) and blend until smooth and creamy.

3) Season + “make it pop”
Taste the sauce.
Add a little more Dan-O’s Original and a little more Italian-O until it’s exactly where you want it (Dan-O’s uses real sea salt and balanced seasoning, so a final sprinkle really brings it home).

4) Cook the rigatoni
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente (usually 1–2 minutes less than the package says).
Drain.

5) Toss + serve
Add some of the sauce to the rigatoni and toss until coated (you may have extra sauce—save it for later!).
Finish with a sprinkle of Red Pepper Cheesoning if you want a little heat.
Serve as-is, or pair it with chicken, steak, or anything you’ve got on deck.