Easy Creamy Tomato Rigatoni (Print version)
A cozy vegetarian rigatoni tossed in a rich tomato cream sauce with garlic, parmesan, and a splash of pasta water.
# Ingredients:
For the pasta
01 -
1 lb (450 g) dried rigatoni
02 -
Kosher salt, for the pasta water
For the creamy tomato sauce
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
1 small yellow onion, finely diced
06 -
4 cloves garlic, minced
07 -
1/4 teaspoon red pepper flakes, optional
08 -
2 tablespoons tomato paste
09 -
1 can (28 oz / 795 g) crushed tomatoes
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1/2 cup (120 ml) heavy cream
13 -
3/4 cup (75 g) freshly grated parmesan cheese, plus more for serving
14 -
1/2-1 cup reserved pasta water
15 -
1/4 cup chopped fresh basil or parsley
# Instructions:
01 -
Heat butter and olive oil in a large deep skillet over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until softened. Add garlic and red pepper flakes and cook for 30 seconds.
02 -
Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly and smells richer.
03 -
Add crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce the heat and cook gently for 12-15 minutes, stirring occasionally, until slightly thickened.
04 -
Meanwhile, boil the rigatoni in well-salted water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain the pasta.
05 -
Lower the tomato sauce heat. Stir in the heavy cream, parmesan, and 1/2 cup reserved pasta water until smooth and creamy.
06 -
Add the rigatoni to the sauce and toss over low heat for 1-2 minutes until glossy and coated. Add more pasta water as needed, then finish with basil or parsley and extra parmesan.
# Good to know:
01 -
Best served right after tossing, while the sauce is glossy.
02 -
Reserve extra pasta water to loosen the sauce before serving.
03 -
Use freshly grated parmesan for the smoothest texture.