Description
This Creamy Tomato Rigatoni Pasta recipe is a comforting and flavorful dish featuring a rich tomato sauce blended with butter, garlic, and heavy cream, perfectly coating al dente rigatoni pasta. Easy to prepare and perfect for a cozy 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
- Prepare the base: Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the 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 the crushed tomatoes to the pot and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, for about 20 minutes to let the flavors meld together.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add rigatoni pasta and cook for 1 minute less than package instructions to achieve al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
- Finish the sauce and combine: Return the tomato sauce to medium heat, stir in the heavy cream and reserved pasta water, and bring to a simmer. Gently stir in the drained rigatoni until well coated with the creamy tomato sauce.
- Serve and garnish: Plate the pasta and garnish with grated Parmesan cheese and chopped fresh parsley leaves if desired. Serve immediately for best flavor.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Use kosher salt for seasoning; adjust the amount based on preference and dietary needs.
- Red pepper flakes add a mild heat; omit if a milder sauce is preferred.
- For a lighter version, substitute heavy cream with half-and-half or use a plant-based cream alternative for a dairy-free option.
- Reserve some pasta water to help make the sauce creamy and help it cling to the pasta better.
- Fresh parsley and Parmesan add great flavor and visual appeal but are optional.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 45 mg
