Creamy Tomato Rigatoni Pasta Recipe
This creamy tomato rigatoni pasta recipe is the perfect comfort meal, featuring a velvety tomato-based sauce infused with garlic, cream, and parmesan. Quick and easy to make, this dish is packed with flavor and pairs well with fresh basil and a sprinkle of cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the rigatoni pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Reduce heat to low, then stir in heavy cream and parmesan cheese. Mix until smooth.
- Add the cooked rigatoni pasta to the sauce and toss to coat evenly.
- Garnish with fresh basil and extra parmesan before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- Add grilled chicken or shrimp for extra protein.
- Use whole wheat or gluten-free pasta as needed.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
Find it online: https://emiliarecipes.com/creamy-tomato-rigatoni-pasta-recipe/