Description
This Creamy Tomato Rigatoni Pasta is a comforting and flavorful Italian-inspired dish featuring a rich tomato sauce blended with heavy cream, perfectly coating al dente rigatoni pasta. Easy to prepare, it’s ideal for a satisfying weeknight dinner.
Ingredients
Units
Scale
Sauce Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 teaspoons kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
Pasta
- 1 pound dried rigatoni pasta
Garnishes (Optional)
- Grated Parmesan cheese
- Chopped fresh parsley leaves
Instructions
- Prepare the sauce base: Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Cook until fragrant, about 30 seconds.
- Simmer the tomato sauce: Stir in 1 (28-ounce) can crushed tomatoes and bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld together, approximately 20 minutes.
- Cook the rigatoni pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add 1 pound dried rigatoni pasta and cook 1 minute less than the package instructions for al dente texture. Reserve 1/2 cup of the pasta cooking water before draining the rigatoni.
- Finish the sauce and combine: Return the tomato sauce to medium heat. Stir in 1/2 cup heavy cream and the reserved pasta water, bringing it back to a simmer. Gently stir in the drained rigatoni until well-coated with the creamy sauce.
- Serve and garnish: Plate the creamy tomato rigatoni and garnish with grated Parmesan cheese and chopped fresh parsley leaves if desired. Serve immediately for best flavor.
Notes
- To store leftovers, refrigerate in an airtight container for up to 4 days.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Adding red pepper flakes is optional; omit them for a milder sauce.
- If you prefer a thicker sauce, simmer the sauce a few minutes longer before adding the pasta.
- Use kosher salt for seasoning, but adjust if using table salt as it is saltier by volume.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 50 mg
