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Creamy Tomato Rigatoni Pasta Recipe

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4 from 2 reviews

This creamy tomato rigatoni pasta is a quick and comforting meal combining perfectly cooked rigatoni with a luscious sauce made from butter, onions, garlic, cream, and tomato pasta sauce. The sauce is lightly seasoned with Italian herbs and a touch of heat from crushed red pepper flakes, then finished with freshly grated Parmesan cheese for an indulgent yet simple dinner.

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

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium, and cook until al dente according to package directions.
  2. Sauté Onion: While pasta cooks, melt butter in a large skillet over medium heat. Add the finely diced onion and cook until softened and starting to brown, about 5-7 minutes.
  3. Add Garlic and Seasonings: Stir in minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper. Cook for about 1 minute, being careful not to let the garlic burn.
  4. Incorporate Flour: Sprinkle in the flour and stir continuously until no white flour remains, forming a roux that will thicken the sauce.
  5. Add Cream and Tomato Sauce: Slowly add the heavy cream and tomato pasta sauce to the skillet, stirring to combine. Continue to simmer over medium heat until the sauce slightly thickens, about 3-5 minutes.
  6. Drain Pasta: When pasta is al dente, reserve 1 cup of pasta cooking water, then drain the rigatoni.
  7. Combine Pasta and Sauce: Add the cooked rigatoni to the sauce in the skillet. Stir in reserved pasta water a little at a time (starting with ¼ cup) until the sauce comes together and coats the pasta evenly.
  8. Serve with Parmesan: Sprinkle freshly grated Parmesan cheese over the pasta before serving for a creamy, cheesy finish.

Notes

  • For a lighter sauce, substitute half the heavy cream with half and half.
  • Adjust crushed red pepper flakes to control the spice level.
  • Reserve pasta water is key for achieving the right sauce consistency.
  • Use freshly grated Parmesan for best flavor and melting quality.
  • Serve immediately for best texture and taste.

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