Description
This Creamy Tomato Rigatoni Pasta is a quick and comforting dish perfect for weeknight dinners. Combining tender rigatoni pasta with a luscious blend of tomato sauce, heavy cream, and melted Parmesan cheese, it offers rich flavors balanced by Italian herbs and a subtle kick from crushed red pepper flakes. Ready in just 25 minutes, this dish is ideal for serving family and guests with minimal fuss.
Ingredients
Pasta
- 500 grams dry rigatoni pasta (about 1 lb)
Sauce
- 2 tablespoons salted butter
- ½ small onion, finely diced
- 1 tablespoon finely minced fresh garlic (3-4 cloves)
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
- ¼ teaspoon black pepper
- 1 tablespoon all purpose flour
- 1½ cups heavy cream (or substitute half and half)
- 1½ cups tomato pasta sauce (marinara or other)
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium, and cook according to package directions until al dente.
- Sauté onions: While pasta cooks, melt butter in a large skillet over medium heat. Add finely diced onion and cook until softened and beginning to brown, about 5-7 minutes.
- Add garlic and seasonings: Stir in minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper. Cook for 1 minute, making sure not to burn the garlic.
- Make the roux: Sprinkle in the all-purpose flour and stir continuously until no white flour remains and the mixture is smooth, about 1-2 minutes.
- Add liquids: Slowly pour in heavy cream followed by tomato pasta sauce, stirring until fully combined. Let the sauce simmer over medium heat until it slightly thickens, about 3-5 minutes.
- Drain pasta: When rigatoni is cooked to al dente, reserve 1 cup of pasta water and drain the rest.
- Combine pasta and sauce: Add the drained rigatoni to the skillet with the sauce. Stir in reserved pasta water gradually, starting with ¼ cup, to loosen the sauce and bring it together evenly around the pasta.
- Finish and serve: Sprinkle freshly grated Parmesan cheese over the pasta, give a final stir, and serve immediately while hot.
Notes
- Use heavy cream for a rich and creamy texture, or substitute with half and half for a lighter sauce.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Reserve pasta water to help the sauce adhere smoothly to the pasta and achieve the desired consistency.
- For a vegetarian version, ensure the Parmesan cheese is made without animal rennet.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or cream to restore creaminess.
