Creamy Rigatoni with Tomato Sauce
This creamy rigatoni with tomato sauce is a comforting and flavorful pasta dish perfect for a weeknight meal. The rich and creamy sauce coats the rigatoni beautifully, creating a satisfying culinary experience.
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.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce along with the garlic. Freshly grating your Parmesan cheese will always yield a superior taste and texture compared to pre-grated options.