Description
This Creamy Tomato Rigatoni Pasta is a comforting and flavorful dish featuring tender rigatoni coated in a rich, creamy tomato sauce infused with garlic and onion. It’s perfect for a satisfying weeknight dinner and topped with Parmesan cheese and fresh parsley for a burst of freshness.
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 Ingredients
- 1 pound dried rigatoni pasta
Garnish (Optional)
- Grated Parmesan cheese
- Chopped fresh parsley leaves
Instructions
- Prepare the aromatics: Melt unsalted butter in a Dutch oven or large pot over medium heat. Add diced yellow onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Stir in minced garlic, kosher salt, black pepper, and red pepper flakes if using. Cook until fragrant, about 30 seconds.
- Simmer the tomato sauce: Add crushed tomatoes and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld, about 20 minutes.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook 1 minute less than package instructions until al dente. Reserve 1/2 cup pasta water, then drain the rigatoni.
- Finish the sauce and combine: Return the sauce to medium heat. Stir in heavy cream and reserved pasta water, bringing the mixture back to a simmer. Gently stir in the cooked rigatoni until it is well coated with the sauce.
- Garnish and serve: Serve the creamy tomato rigatoni 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.
- Use kosher salt for seasoning and pasta water salting to enhance flavor.
- For a spicier version, increase the red pepper flakes according to taste.
- If you prefer a lighter version, substitute half-and-half for heavy cream.
- Fresh parsley adds a bright contrast, but you can omit or substitute with basil.
- Reserve pasta water helps thicken and loosen the sauce for better coating.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 50 mg
