Creamy Tomato Rigatoni Pasta
This creamy tomato rigatoni pasta is a comfort meal made easy — luscious, bold sauce, packed with garlic, ready in just 40 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 cloves garlic minced fine
- 1 ½ teaspoons kosher salt plus more for pasta water
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 1 28-ounce can crushed tomatoes
- 1 pound dried rigatoni pasta
- ½ cup heavy cream
- grated Parmesan cheese for garnish
- chopped fresh parsley for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until just al dente. Reserve ½ cup pasta water before draining.
- Melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
- Add garlic, kosher salt, black pepper, and red pepper flakes (if using). Sauté for 1 minute until fragrant.
- Add crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Lower heat and stir in heavy cream. Let sauce heat through and become creamy, about 2–3 minutes.
- Add cooked rigatoni to the skillet and toss to coat in sauce. Use reserved pasta water as needed to loosen the sauce.
- Serve immediately. Garnish with Parmesan cheese and parsley if desired.
Notes
Freeze leftovers in individual portions for quick dinners. Reheat gently with a splash of water or broth to keep sauce creamy.