Description
A luscious and comforting creamy tomato rigatoni pasta recipe that combines a rich tomato sauce with heavy cream for a velvety texture. This homemade dish elevates simple ingredients into a flavor-packed meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 28 ounces crushed tomatoes
- 1 cup heavy cream
Pasta
- 12 ounces dried rigatoni pasta
Garnish (Optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the base: In a large pot, melt the unsalted butter over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes, to develop a soft and sweet flavor base.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, avoiding burning to keep the aroma delicate.
- Season: Sprinkle in kosher salt, black pepper, and optional red pepper flakes, stirring well to evenly distribute the seasoning throughout the sauce.
- Simmer the tomato sauce: Pour in the crushed tomatoes and stir until fully combined. Bring to a gentle simmer and let it cook uncovered for 10-15 minutes, allowing flavors to meld and sauce to slightly thicken.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain the pasta well.
- Add creaminess: Stir the heavy cream into the simmering tomato sauce until fully combined and heated through, creating a velvety texture.
- Combine pasta and sauce: Add the cooked rigatoni to the creamy tomato sauce, gently tossing to coat each piece evenly with the luscious sauce.
- Serve and garnish: Serve warm, optionally topped with grated Parmesan cheese and chopped fresh parsley for added flavor and color.
Notes
- For a spicier kick, increase the red pepper flakes to taste.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Use freshly grated Parmesan for the best flavor in the garnish.
- This pasta is best enjoyed immediately but can be stored covered in the refrigerator for up to 2 days.
