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Enjoy Big Rig Pasta at Home: Copycat Oreganos
Make your own takeout-style Big Rig Pasta at home! This delicious copycat recipe of Oregano’s crowd-pleaser is easy to follow and will have your family and friends asking for seconds. Try it today and enjoy the flavor of Oregano’s Big Rig pasta!
- Total Time: 1 hour
Ingredients
Scale
- 1–2 tablespoons olive oil (enough to cover the bottom of your pan)
- 1 small yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2–3 garlic cloves, minced
- 1–2 tablespoons minced chipotle peppers, depending on how spicy you want it (I use 2 peppers)
- 1 28-ounce can whole tomatoes
- Salt & pepper, to taste
- 1/2 cup heavy cream
- 4 fresh basil leaves + more for garnish
- 1 lb. box rigatoni pasta
- Optional: garnish with fresh basil, parmesan cheese and thin sliced grilled chicken
Instructions
- Warm the olive oil over medium heat.
- Chop and add the onion, carrots, and celery and saute. Stir occasionally until the vegetables are softened but not browned (5-10 minutes or so).
- Sprinkle with salt and pepper and stir again to coat.
- Add garlic and stir until fragrant.
- Add tomatoes and crush with a spoon.
- Cover and cook at a gentle simmer for 20 minutes, or until the vegetables are completely tender.
- Add chipotles peppers and 4 whole basil leaves, stir. Simmer with lid slightly ajar for 15 more minutes.
- This is a good time to start cooking the pasta noodles and grilling the chicken.
- Remove the 4 basil leaves with a pair of tongs (if you used dried basil, skip this part). Ladle the sauce into a blender.
- Puree the sauce until super smooth.
- Once pureed, transfer it back to a sauce pan on low heat, stir in the cream, and cover it. Bring the sauce to a simmer for a few minutes.
- Cook the noodles according to directions on package.
- Drain and then toss with the chipotle-cream sauce.
- Garnish with fresh-cut basil, fresh shredded parmesan cheese, and thin sliced grilled chicken.
- Prep Time: 15
- Cook Time: 45
- Category: Pasta
- Cuisine: Italian
