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Irresistibly Creamy Tomato Rigatoni Pasta in Just 25 Minutes

Creamy Tomato Rigatoni Pasta
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I still remember the first rainy evening I decided to whip up a comforting meal that would embrace me like a warm hug. I wanted something quick yet indulgent, a dish that would transform my kitchen into a cozy Italian bistro. That's when I stumbled upon this Creamy Tomato Rigatoni Pasta recipe, and it quickly stole my heart. With tender rigatoni noodles coated in a rich, velvety tomato sauce, every bite is a satisfying blend of flavors and nostalgia.

Ingredients

Scale
  • 12 ounces dry rigatoni pasta
  • 2 tablespoons salted butter
  • 1 onion, finely diced
  • 3-4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 cups tomato pasta sauce
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the dry rigatoni and cook until *al dente*, following the package instructions, usually about 10-12 minutes. Drain and set aside.
  2. Sauté Onions and Garlic: In a large skillet, melt the salted butter over medium heat. Add finely diced onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper, cooking for 1 minute—keep an eye on the garlic to avoid burning.
  3. Thicken the Sauce: Sprinkle the all-purpose flour into the skillet, stirring continuously until no white flour remains, about 1-2 minutes. Gradually pour in the heavy cream and tomato pasta sauce, stirring to combine. Let the mixture simmer until it thickens slightly, about 3-4 minutes.
  4. Combine and Finish: Reserve 1 cup of the pasta water before draining the rigatoni. Add the drained pasta to the sauce in the skillet. Mix well, adding reserved pasta water a little at a time to reach your desired sauce consistency.
  5. Serve: Plate the creamy pasta, topping each serving with freshly grated Parmesan cheese. Enjoy this comforting dish hot!

Notes

  • Aim for *al dente* rigatoni to ensure it holds its shape and absorbs the creamy sauce beautifully.
  • Sauté garlic until fragrant, but don’t let it burn; burnt garlic can turn the dish bitter.
  • For a lighter sauce, consider substituting heavy cream with half-and-half, maintaining flavor without the richness.
  • Reserve pasta water before draining; it’s perfect for adjusting sauce consistency, ensuring it clings to the rigatoni.
  • Feel free to add your favorite proteins or vegetables to the Creamy Tomato Rigatoni Pasta for extra nutrition and taste!

Nutrition

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