Creamy Tomato Rigatoni Pasta
This creamy tomato rigatoni pasta is a rich, satisfying weeknight dinner made in minutes. Al dente rigatoni is tossed in a garlicky, buttery sauce made with tomato and cream, then finished with Parmesan for a family-friendly favorite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 500 g dry rigatoni pasta about 1 lb
- 2 tablespoon salted butter
- 0.5 small onion finely diced
- 1 tablespoon fresh garlic minced
- 1 teaspoon salt
- 0.5 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes adjust to taste
- 0.25 teaspoon black pepper
- 1 tablespoon all purpose flour
- 1.5 cups heavy cream or half and half
- 1.5 cups tomato pasta sauce e.g. marinara
- 3 tablespoon Parmesan cheese freshly grated
Instructions
Instructions
- Bring a large pot of salted water to boil. Add rigatoni and cook until al dente. Drain and set aside.
- Melt butter in a skillet over medium heat. Add onion and cook until translucent, 3-4 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in salt, Italian seasoning, red pepper flakes, and black pepper. Cook for 30 seconds.
- Sprinkle in flour. Stir for 1 minute to cook out raw flavor.
- Gradually whisk in heavy cream. Bring to a simmer and stir until thickened, 4-5 minutes.
- Add tomato sauce and stir to combine.
- Return cooked rigatoni to skillet. Toss to coat well.
- Simmer for 2-3 minutes more so flavors combine.
- Serve hot topped with Parmesan cheese and optional fresh basil.
Notes
You can substitute half and half for heavy cream for a lighter version. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of cream or milk.