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Creamy Tomato Rigatoni Pasta Recipe

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4.1 from 12 reviews

This Creamy Tomato Rigatoni Pasta recipe combines al dente rigatoni with a rich and luscious tomato cream sauce, enhanced by fragrant garlic, Italian seasoning, and a touch of heat from red pepper flakes. Ready in just 25 minutes, it's a satisfying, comforting meal perfect for weeknight dinners.

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 sub half and half)
  • 1½ cups tomato pasta sauce (marinara or other)
  • 3 tablespoons freshly grated Parmesan cheese

Instructions

  1. 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, following the package directions for timing.
  2. Sauté Onions: While the pasta cooks, melt butter in a large skillet over medium heat. Add the finely diced onion and cook until softened and just beginning to brown, enhancing the flavor base of the sauce.
  3. Add Garlic and Seasonings: Stir in the minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper. Cook for about 1 minute, making sure the garlic becomes fragrant but does not burn.
  4. Incorporate Flour: Sprinkle the all-purpose flour into the skillet and stir thoroughly until no white flour remains visible. This step helps thicken the sauce.
  5. Add Cream and Tomato Sauce: Pour in the heavy cream and tomato pasta sauce, stirring to combine everything evenly. Reduce heat to medium-low and let the mixture simmer until it thickens slightly, forming a creamy tomato base.
  6. Drain Pasta and Reserve Water: Once the pasta is cooked, reserve 1 cup of the pasta cooking water and then drain the rigatoni.
  7. Combine Pasta and 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 reaches your desired consistency and clings well to the pasta.
  8. Finish with Parmesan: Sprinkle freshly grated Parmesan cheese over the pasta and give it a final stir before serving to add a savory, cheesy finish.

Notes

  • You can substitute half and half for heavy cream for a lighter version, though the sauce will be less rich.
  • Adjust the crushed red pepper flakes according to your preferred spice level.
  • Reserve pasta water is essential to help emulsify and loosen the sauce without thinning it too much.
  • For gluten-free, use gluten-free rigatoni and gluten-free flour.
  • Freshly grated Parmesan cheese is recommended for best flavor.

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