Description
This creamy tomato rigatoni pasta recipe features a rich, savory sauce made from crushed tomatoes, butter, and heavy cream, infused with garlic and onions. It’s a comforting dish perfect for a satisfying dinner, garnished with Parmesan cheese and fresh parsley for added flavor and color.
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
- Prepare the sauce base: Melt 3 tablespoons of unsalted butter in a Dutch oven or large pot over medium heat. Add the diced small yellow onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Stir in the minced garlic, kosher salt, ground black pepper, and optional red pepper flakes. Cook until fragrant, about 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, stirring occasionally, so the flavors meld together, for about 20 minutes. While the sauce simmers, start cooking the pasta.
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add the dried rigatoni pasta and cook according to the package instructions minus 1 minute to achieve al dente texture. Reserve 1/2 cup of the pasta water before draining the pasta thoroughly.
- Combine pasta with sauce: Return the tomato sauce to medium heat. Stir in the heavy cream and the reserved pasta water, then bring the sauce back to a simmer. Gently stir in the drained rigatoni until it is thoroughly coated with the creamy tomato sauce.
- Serve and garnish: Serve the creamy tomato rigatoni hot, garnished with grated Parmesan cheese and chopped fresh parsley leaves if desired for added flavor and presentation.
Notes
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- For a spicier version, increase the red pepper flakes or add crushed chili flakes.
- To make the dish lighter, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use gluten-free rigatoni pasta to make the recipe gluten-free.
- Parmesan cheese and parsley garnish are optional but add great flavor and visual appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 50 mg