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Creamy Tomato Rigatoni Pasta

Rigatoni pasta tossed in a rich, velvety tomato cream sauce finished with Parmesan and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 12 oz rigatoni pasta
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1.5 cups crushed tomatoes
  • 1 cup heavy cream
  • 0.5 tsp red pepper flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh basil chopped

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon

Method
 

  1. Cook rigatoni in salted water until al dente. Reserve pasta water and drain.
  2. Heat olive oil in a skillet and sauté onion until soft.
  3. Add garlic and red pepper flakes, cooking briefly.
  4. Stir in crushed tomatoes, salt, and pepper. Simmer gently.
  5. Lower heat and add heavy cream, stirring until smooth.
  6. Add rigatoni to sauce and toss to coat.
  7. Adjust consistency with pasta water if needed.
  8. Finish with Parmesan and basil. Serve hot.

Notes

Add protein or vegetables to customize this dish.