Description
This Best Creamy Tomato Rigatoni is a luscious Italian pasta dish featuring perfectly cooked rigatoni enveloped in a rich and velvety tomato cream sauce. Made with a blend of crushed tomatoes, tomato paste, heavy cream, and Parmesan cheese, this flavorful meal is enhanced by aromatic garlic, onions, and fresh basil. Quick and easy to prepare on the stovetop, it’s perfect for a satisfying weeknight dinner or a comforting meal any day of the week.
Ingredients
Scale
Pasta
- 12 ounces rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, optional
- 1 1/2 cups crushed tomatoes
- 1/2 cup tomato sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Additional Parmesan for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 4 to 5 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant.
- <strong Incorporate Tomato Paste: Add the tomato paste to the skillet and cook for 1 minute to deepen the flavor, stirring frequently to prevent burning.
- Prepare Tomato Sauce: Pour in the crushed tomatoes and tomato sauce, stirring well to combine. Season with salt, black pepper, and Italian seasoning. Let the sauce simmer gently for approximately 5 minutes to meld flavors.
- Create Creamy Sauce: Reduce the heat to low and stir in the heavy cream and unsalted butter, continuing to cook until the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet and toss well to coat every piece evenly with the sauce.
- Finish with Cheese and Basil: Stir in the grated Parmesan cheese and add a splash of reserved pasta water if needed to loosen the sauce to your desired consistency. Mix in the fresh chopped basil.
- Serve: Serve immediately, garnished with extra Parmesan cheese for added flavor and texture.
Notes
- For extra richness, add a small spoonful of mascarpone cheese to the sauce at the end.
- If you prefer a smoother sauce, blend the tomatoes before adding them to the skillet.
- This dish pairs excellently with garlic bread or a fresh green salad for a complete meal.
