Description
This Creamy Tomato Rigatoni Pasta is a comforting and delicious weeknight dinner that comes together in just 25 minutes. Tender rigatoni noodles are tossed in a rich, creamy tomato sauce infused with garlic, onion, Italian herbs, and a hint of spice, then finished with freshly grated Parmesan for a perfect balance of flavors.
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 the rigatoni and reduce heat to medium. Cook the pasta until al dente according to package directions, usually about 10-12 minutes.
- Prepare the base of the sauce: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the finely diced onion and cook until softened and starting to brown, about 3-4 minutes.
- Add seasonings and garlic: Stir in minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper. Cook for 1 minute, ensuring the garlic does not burn to maintain its delicate flavor.
- Make the roux: Sprinkle the flour into the skillet and stir continuously until the flour is fully incorporated and there are no white patches remaining, about 1-2 minutes. This helps thicken the sauce.
- Add liquids: Gradually pour in the heavy cream and tomato pasta sauce, stirring constantly until fully combined. Simmer over medium heat until the sauce thickens slightly, about 5-7 minutes.
- Drain pasta and reserve water: When the rigatoni is cooked, reserve 1 cup of the pasta cooking water then drain the pasta.
- Toss pasta in sauce: Add the drained rigatoni to the skillet with the sauce. Stir in reserved pasta water a little at a time (starting with ¼ cup) until the sauce comes together and coats the pasta evenly.
- Finish and serve: Remove from heat and sprinkle with freshly grated Parmesan cheese before serving. Mix gently and serve immediately for best flavor and texture.
Notes
- You can substitute half and half for heavy cream to reduce richness.
- Adjust the crushed red pepper flakes according to your desired spice level.
- Reserve pasta water is key to help loosen the sauce and make it silky.
- For a vegetarian version, ensure the Parmesan cheese is vegetarian or use a substitute.
