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Creamy Tomato Rigatoni Pasta

A rich, velvety rigatoni pasta tossed in a luxurious tomato-cream sauce with garlic, parmesan, and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 540

Ingredients
  

Pasta Dish
  • 12 oz rigatoni pasta
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small yellow onion finely diced
  • 3-4 cloves garlic minced
  • 0.5 tsp red pepper flakes optional
  • 14 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • salt and pepper to taste
  • 1 tsp sugar optional
  • fresh basil torn or chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water and drain.
  2. Heat olive oil and butter in a skillet. Sauté onion until soft, then add garlic and red pepper flakes.
  3. Add tomato paste and cook 1–2 minutes. Pour in crushed tomatoes and simmer.
  4. Stir in heavy cream and parmesan until smooth.
  5. Add rigatoni and toss to coat, adding pasta water as needed.
  6. Fold in fresh basil, adjust seasoning, and serve warm.

Notes

Reserve extra pasta water to reheat leftovers smoothly.