Description
Indulge in this luxurious and satisfying Creamy Tomato Rigatoni Pasta that combines the richness of cream with the tanginess of tomato sauce, all enveloping perfectly cooked rigatoni pasta. A delightful dish for any occasion!
Ingredients
Units
Scale
Rigatoni Pasta:
- 500 grams dry rigatoni pasta (about 1 lb)
Creamy Tomato Sauce:
- 2 tablespoons salted butter
- 1/2 small onion (finely diced)
- 1 tablespoon finely minced fresh garlic (3–4 cloves)
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/8–1/4 teaspoon crushed red pepper flakes (use 1/4 teaspoon for some heat, 1/8 for no heat)
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream (or sub half and half*)
- 1 1/2 cups tomato pasta sauce (marinara or other)
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Cook the Rigatoni: Boil rigatoni pasta in salted water until al dente. Drain and set aside.
- Prepare the Sauce: In a skillet, sauté onion in butter until softened. Add garlic, seasonings, and flour. Stir in cream and tomato sauce, simmer until thickened.
- Combine Pasta and Sauce: Add cooked pasta to the sauce, incorporating pasta water as needed to achieve desired consistency.
- Serve: Garnish with Parmesan cheese and serve hot.
Notes
- A lighter cream can be used for a thinner sauce.
- Recipe serves 6 as a smaller main course or side dish, or 4 as a larger main dish.
- Store leftovers in the fridge for 4-5 days; avoid freezing for best texture.
- To reheat, warm gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
