Creamy Tomato Rigatoni Pasta Recipe
This Creamy Tomato Rigatoni Pasta recipe is a comforting and flavorful Italian-inspired dish featuring a rich tomato sauce enhanced with butter, garlic, and cream. Perfect for a weeknight dinner, it combines tender rigatoni pasta with a silky, slightly spicy tomato cream sauce, garnished with Parmesan cheese and fresh parsley for an irresistible meal that serves 4 to 6 people.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
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
Garnish
- Grated Parmesan cheese, for garnish (optional)
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Sauté the aromatics: Melt 3 tablespoons of unsalted butter in a Dutch oven or a large pot over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Stir in the minced garlic, kosher salt, black pepper, and red pepper flakes if using, and cook until fragrant, approximately 30 seconds.
- Simmer the tomato sauce: Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook the sauce, stirring occasionally, for about 20 minutes to develop the flavors.
- Cook the rigatoni pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the dried rigatoni and cook for 1 minute less than the package instructions to achieve al dente texture. Reserve 1/2 cup of the pasta cooking water before draining the rigatoni thoroughly.
- Combine pasta with sauce: Return the sauce to medium heat and stir in the heavy cream and reserved pasta water. Bring to a gentle simmer. Add the drained rigatoni and gently stir until the pasta is well-coated with the creamy tomato sauce.
- Garnish and serve: Serve the creamy tomato rigatoni immediately, garnished with grated Parmesan cheese and chopped fresh parsley leaves if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- For a spicy kick, adjust the quantity of red pepper flakes according to your preference or omit for a milder sauce.
- Using the reserved pasta water helps to thin the sauce slightly and helps the sauce adhere better to the pasta.
- Ensure not to overcook the pasta to retain a pleasant al dente bite.
Keywords: creamy tomato rigatoni, tomato pasta, creamy pasta recipe, rigatoni recipe, easy Italian dinner, comforting pasta dish
Find it online: https://foodiecara.com/creamy-tomato-rigatoni-pasta-recipe/