Description
Mouthwatering creamy tomato rigatoni pasta delivers rich Italian comfort on a plate. Parmesan and fresh basil enhance each carefully twirled bite you’ll savor with pure culinary delight.
Ingredients
Scale
Pasta and Main Ingredients:
- 12 ounces (340 grams) rigatoni pasta
- 1 can (15 ounces/425 grams) crushed tomatoes
- 1/2 cup (120 milliliters) heavy cream
- 1/2 cup (50 grams) grated parmesan cheese
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
Seasoning:
- Salt to taste
- Pepper to taste
Instructions
- Boil rigatoni in salted water until al dente, typically 8-10 minutes at a rolling boil; drain thoroughly in a colander.
- Heat olive oil in a spacious skillet over medium-high temperature, creating a shimmering surface.
- Sauté finely chopped onions and minced garlic until translucent and aromatic, releasing their delicate flavors.
- Introduce crushed tomatoes into the skillet, incorporating oregano, red pepper flakes, salt, and black pepper for depth.
- Allow sauce to gently simmer for 10 minutes, developing rich, concentrated flavors and slightly thickening.
- Reduce heat and slowly blend heavy cream and grated parmesan cheese, stirring continuously to create a velvety, smooth consistency.
- Fold cooked rigatoni into the creamy tomato sauce, ensuring each pasta tube is lavishly coated with the vibrant mixture.
- Transfer to serving dishes and garnish with freshly torn basil leaves for a burst of herbal brightness.
- Serve immediately while piping hot, offering a comforting and luxurious pasta experience.
Notes
- Choose high-quality rigatoni with ridged surfaces to help sauce cling better and create more flavor absorption.
- Add heavy cream gradually and stir continuously to prevent sauce from separating or becoming grainy.
- Adjust red pepper flakes based on personal heat tolerance, starting with a pinch and increasing if desired.
- Substitute heavy cream with coconut milk or cashew cream for a vegan-friendly version that maintains creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg