Description
A rich and comforting Creamy Tomato Rigatoni Pasta made with a velvety tomato sauce, garlic, herbs, and finished with cream and parmesan for the ultimate cozy dinner.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Cook rigatoni in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, basil, oregano, and red pepper flakes. Simmer for 10 minutes.
- Reduce heat to low, stir in heavy cream and Parmesan. Mix until sauce is smooth and creamy.
- Season with salt and pepper to taste.
- Add cooked rigatoni to the skillet and toss to coat evenly in the sauce.
- Serve warm, garnished with fresh basil and extra Parmesan if desired.
Notes
- You can substitute rigatoni with penne or ziti.
- For a protein boost, add grilled chicken or sautéed mushrooms.
- Make it spicy by increasing red pepper flakes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg