Description
This creamy rigatoni with tomato sauce is a comforting and flavorful Italian dish featuring a smooth, rich tomato sauce made from fresh cherry tomatoes, garlic, shallots, and Italian seasonings. The sauce is blended and strained for a velvety texture and then combined with perfectly al dente rigatoni pasta. Finished with butter, fresh basil, Parmesan cheese, and optional mozzarella balls, this dish balances freshness, spice, and creaminess in every bite—perfect for a cozy weeknight dinner.
Ingredients
Scale
For the Sauce:
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, divided
- 4 cups cherry tomatoes, halved
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons unsalted butter
For the Pasta:
- Rigatoni pasta (enough for 2 servings, approximately 200g)
- Salt (for pasta water)
- 1 tablespoon olive oil
- Reserved pasta water (about 1 cup)
For Garnishing:
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls (optional)
Instructions
- Prepare the Sauce: In a large skillet over medium heat, heat the olive oil. Add the finely chopped shallot and sauté until translucent, about 1-2 minutes. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and freshly ground black pepper. Cook for an additional minute until fragrant. Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down and release their juices, about 10-15 minutes. If the sauce tastes too acidic, stir in the optional sugar to balance the flavors.
- Blend and Strain the Sauce: Remove the skillet from heat and carefully transfer the tomato sauce to a blender. Blend until smooth. Pour the blended sauce through a fine mesh sieve into a bowl, discarding any solids, to achieve a silky smooth consistency.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Before draining, reserve approximately 1 cup of the pasta cooking water. Drain the pasta and toss it with 1 tablespoon olive oil to prevent sticking.
- Combine Pasta and Sauce: In a clean pan, melt the unsalted butter over medium-high heat until browned and fragrant. Add the strained tomato sauce to the pan. Then add the cooked rigatoni, tossing gently to coat the pasta evenly with the sauce. If the sauce seems too thick, gradually stir in the reserved pasta water to reach the desired consistency.
- Serve: Plate the creamy rigatoni and garnish generously with freshly grated Parmesan cheese, additional red pepper flakes for extra heat if desired, fresh basil leaves, and small mozzarella cheese balls if using. Serve immediately for best flavor and texture.
Notes
- You can adjust the red pepper flakes to suit your preferred spice level.
- Blending and straining the sauce creates a smooth texture but if you prefer chunkier sauce, you can skip this step.
- Reserving pasta water is crucial to help loosen and emulsify the sauce for perfect coating on the pasta.
- Fresh basil added during cooking and as garnish enhances the aroma and flavor of the dish.
- Using high-quality Parmesan cheese significantly improves the dish’s richness and depth.
- If mozzarella balls are used, add at serving to maintain their softness and texture.
Nutrition
- Serving Size: 1 serving (approximately 1 cup cooked pasta with sauce)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 20 mg
