why make this recipe
Creamy Rigatoni with Tomato Sauce is a comforting dish that brings together the flavors of fresh tomatoes, aromatic herbs, and rich creaminess. It’s perfect for a family dinner or a gathering with friends. The combination of rigatoni and a delicious tomato sauce makes for a hearty meal that everyone will love. Plus, it’s simple enough to whip up any day of the week!
how to make Creamy Rigatoni with Tomato Sauce
Ingredients:
- 2 tablespoons olive oil
- 1 large shallot (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper (to taste)
- Fresh basil leaves (divided)
- 4 cups cherry tomatoes (halved)
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons unsalted butter
- Rigatoni pasta
- Salt
- 1 tablespoon olive oil
- Pasta water
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls (optional)
Directions:
Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes translucent. Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper, cooking for about a minute until fragrant.
Blend and Strain the Sauce: Add the halved cherry tomatoes to the skillet. Cook for 10-15 minutes until the tomatoes break down. If using, add the sugar to balance the acid. Once cooked, blend the sauce until smooth and strain it back into the skillet.
Cook the Pasta: While the sauce simmers, bring a pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve some pasta water before draining the pasta.
Combine Pasta and Sauce: Add the drained rigatoni to the tomato sauce. Stir in the butter and mix well. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Serve: Plate the creamy rigatoni and top with freshly grated Parmesan cheese, additional red pepper flakes to taste, and fresh basil leaves. Add small mozzarella balls if you’re feeling indulgent!
how to serve Creamy Rigatoni with Tomato Sauce
Enjoy Creamy Rigatoni with Tomato Sauce hot from the stove. Serve it with a side salad or garlic bread for a complete meal. This dish is also perfect for leftovers, so feel free to make a big batch!
how to store Creamy Rigatoni with Tomato Sauce
Store any leftovers in an airtight container in the refrigerator. It can last for up to 3 days. Reheat in a saucepan over low heat, adding a splash of water to loosen the sauce if needed.
tips to make Creamy Rigatoni with Tomato Sauce
- Use fresh, ripe tomatoes for the best flavor.
- Adjust the amount of red pepper flakes based on your spice preference.
- Feel free to add other vegetables, like spinach or bell peppers, for extra nutrition.
- If you prefer a thicker sauce, simmer it longer to reduce it further.
variation
You can make a vegetarian version by omitting the butter and replacing it with olive oil. For a protein boost, consider adding grilled chicken or sausage to the dish.
FAQs
What type of pasta can I use instead of rigatoni?
You can use any pasta you like, such as penne or fusilli. Just adjust the cooking time accordingly.
Can I freeze Creamy Rigatoni with Tomato Sauce?
Yes, you can freeze the dish. Portion it out and freeze in airtight containers. Thaw it in the refrigerator overnight before reheating.
What can I substitute for fresh basil?
If you don’t have fresh basil, you can use dried basil, but use less since dried herbs are more concentrated in flavor.
Creamy Rigatoni with Tomato Sauce
Equipment
- Large pot
- Large skillet
Ingredients
Pasta
- 400 g rigatoni
Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 800 g crushed tomatoes
- 150 ml heavy cream
- 50 g Parmesan cheese grated
- 1/4 cup fresh basil chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Cooking Pasta
- Cook rigatoni according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Making Sauce
- Heat olive oil in a large skillet over medium heat and add minced garlic, cooking until fragrant, about 1 minute. Add crushed tomatoes, salt, and pepper, then bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Stir in heavy cream and grated Parmesan cheese, cooking for 2-3 minutes until the sauce thickens slightly. If needed, add some reserved pasta water to reach desired consistency.
Combine and Serve
- Add the cooked rigatoni to the skillet with the sauce, tossing to coat evenly. Stir in fresh basil just before serving.