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Creamy Tomato Rigatoni Pasta

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Creamy Tomato Rigatoni is a comforting pasta dish that combines a rich, velvety tomato cream sauce with hearty rigatoni. The tangy crushed tomatoes balance beautifully with the creamy texture, making this an indulgent yet easy weeknight meal. Garnished with Parmesan and fresh parsley, it’s the ultimate comfort food!

Ingredients

3 tablespoons unsalted butter

1 small yellow onion, diced (about 1 cup)

3 cloves garlic, minced

1 1/2 teaspoons kosher salt, plus more for the pasta water

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

1 (28-ounce) can crushed tomatoes

1 pound dried rigatoni pasta

1/2 cup heavy cream

Grated Parmesan cheese, for garnish (optional)

Chopped fresh parsley leaves, for garnish (optional)

Instructions

  • Cook the Pasta: Boil a large pot of salted water and cook rigatoni until al dente. Drain, reserving a cup of pasta water, and set aside.

  • Prepare the Sauce: In a large skillet, melt butter over medium heat. Add diced onion and cook until softened (5 minutes). Add garlic and cook for 30 seconds until fragrant.

  • Add Tomatoes and Seasonings: Pour in crushed tomatoes, salt, pepper, and red pepper flakes (if using). Simmer for 10-15 minutes to thicken and develop flavors.

  • Finish the Sauce: Lower heat and stir in heavy cream. Let simmer for another 2-3 minutes until the sauce becomes creamy.

  • Toss the Pasta: Add the cooked rigatoni to the sauce, tossing to coat evenly. Add reserved pasta water if the sauce is too thick.

  • Serve: Serve the pasta hot, topped with grated Parmesan cheese and fresh parsley.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet with a splash of cream or pasta water, or microwave in short intervals, stirring in between.

Variations: Add spinach, mushrooms, or bell peppers for extra flavor. For a spicier dish, increase red pepper flakes.

Find it online: https://justsosavory.com/creamy-tomato-rigatoni-pasta/