Description
A creamy tomato rigatoni pasta recipe featuring a rich tomato sauce blended with butter, garlic, onions, heavy cream, and seasoned to perfection. This comforting Italian-inspired dish is easy to prepare and perfect for a satisfying family dinner.
Ingredients
Units
Scale
Sauce
- 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 (optional)
- Grated Parmesan cheese
- Chopped fresh parsley leaves
Instructions
- Melt Butter and Sauté Onion: 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.
- Add Garlic and Spices: 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.
- Add Crushed Tomatoes and Simmer: Stir in 1 (28-ounce) can crushed tomatoes and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, for about 20 minutes until flavors meld.
- Cook Pasta: While sauce simmers, bring a large pot of salted water to a boil. Add 1 pound dried rigatoni pasta and cook for 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water and drain the rigatoni.
- Finish Sauce and Combine: Return sauce to medium heat and stir in 1/2 cup heavy cream and reserved pasta water. Bring to a gentle simmer, then add the cooked rigatoni pasta, stirring gently until well coated.
- Garnish and Serve: Garnish the creamy tomato rigatoni with grated Parmesan cheese and chopped fresh parsley leaves if desired. Serve immediately while warm.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Use kosher salt in the pasta water to enhance the pasta’s flavor.
- For a spicier sauce, increase the red pepper flakes to taste.
- Heavy cream adds richness; for a lighter option, substitute with half-and-half or milk but expect a less creamy texture.
- Make sure not to overcook the pasta; undercooking it slightly allows it to finish perfectly when combined with the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 50 mg
