Description
Creamy Rigatoni with Tomato Sauce: Indulgent pasta dish with rich tomato sauce, creamy texture, perfect for a comforting and satisfying meal.
Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 can (28 oz/800g) San Marzano tomatoes, crushed
- 1 cup (240ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the rigatoni. Cook according to package instructions, but aim for 2 minutes less than the recommended time for al dente texture. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta but don’t rinse it—the starch on the surface will help the sauce adhere.
- Step 2: While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this can make your sauce bitter.
- Step 3: Pour in the crushed tomatoes, including their juices. Add the red pepper flakes if using. Season with salt and black pepper. Bring to a simmer, then reduce heat to medium-low and cook for about 10 minutes, allowing the sauce to reduce slightly and the flavors to deepen. You’ll know it’s ready when the sauce has thickened enough to coat the back of a spoon.
- Step 4: Lower the heat to the minimum setting and slowly stir in the heavy cream. This is where your patience pays off—add it gradually while continuously stirring to prevent curdling. Let the sauce simmer gently for another 2-3 minutes until it takes on a beautiful orange-pink hue and thickens slightly.
- Step 5: Add the drained rigatoni directly to the sauce in the skillet. Sprinkle in the Parmesan cheese and chopped basil, then gently toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Let the pasta finish cooking in the sauce for 1-2 minutes, allowing it to absorb some of the flavor and release starch that will further thicken the sauce.
- Step 6: Serve your Creamy Rigatoni with Tomato Sauce immediately, garnished with additional Parmesan cheese, fresh basil leaves, and a twist of black pepper. For a restaurant-quality presentation, twirl the pasta into a mound in the center of each warm plate with the sauce pooling elegantly around it.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 7g
- Sodium: 660mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg