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This Creamy Tomato Rigatoni Pasta is a weeknight comfort classic that always wins over everyone at my table even picky eaters. It is rich and silky from heavy cream yet bright with tomato and comes together with basic kitchen staples.
I cooked this for a friend who needed cheering up and it instantly felt like a warm hug in a bowl now it is my go to for gatherings and cozy nights.
Ingredients
- Unsalted butter: gives richness and a luxurious base for the sauce choose good quality butter for best flavor
- Yellow onion: provides sweetness and depth use a firm onion without blemishes
- Fresh garlic: adds aromatic magic minced freshly for max punch
- Kosher salt: seasons all components use a fine flaky salt for best absorption in the dish
- Black pepper: gives gentle heat and depth use freshly ground for a better aroma
- Red pepper flakes: optional for a subtle kick if you like a little heat
- Crushed tomatoes: form the heart of the sauce use higher quality canned tomatoes for rich color and taste
- Dried rigatoni pasta: holds the creamy sauce perfectly look for sturdy tubes that will not get mushy
- Heavy cream: creates the lush creamy finish pick one with at least 36 percent fat for perfect texture
- Parmesan cheese: for salty nutty finish grate fresh for best results
- Chopped fresh parsley: brightens and freshens the finish optional but highly recommended
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt the unsalted butter in a Dutch oven or large pot over medium heat Add the diced yellow onion and cook stirring occasionally for about 3 to 5 minutes until the onions become soft and translucent This slow start builds sweetness and depth Lay in the garlic salt black pepper and red pepper flakes if using Cook for just 30 seconds until the kitchen smells fantastic
- Build the Tomato Base:
- Add the crushed tomatoes right into the pot Stir everything together and bring to a gentle simmer Lower the heat and let it bubble slowly for around 20 minutes stirring now and then to avoid sticking This patient simmer lets the tomatoes lose their raw sharpness and create a mellow backdrop for the cream
- Cook the Pasta:
- While the sauce simmers set a large pot of salted water to boil Once rolling add the rigatoni Cook one minute less than the package directions for perfect al dente pasta Reserve about half a cup of cooking water before draining as that starchy liquid will help the sauce later
- Finish with Cream and Combine:
- Return the tomato sauce to medium heat Add the heavy cream and reserved pasta water Bring it gently back to a simmer and do not boil Stir in the drained rigatoni and toss until the tubes are glossy and evenly coated in the creamy sauce
- Serve and Garnish:
- Spoon into warm bowls Finish with a generous shower of grated Parmesan and a sprinkle of fresh parsley if using Serve right away for best texture
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I love the happy moment when everyone gathers around the pot and the Parmesan gets passed around The creamy tomato base always reminds me of quiet dinners after long days and it makes even ordinary evenings feel special
Storage Tips
Let any leftovers cool before transferring them to an airtight container Creamy tomato rigatoni will keep in the fridge for up to three days and reheats well in the microwave or gently on the stove If the sauce thickens too much just add a splash of milk or water to loosen it
Ingredient Substitutions
Swap penne or ziti for rigatoni if that is what you have The shape matters more than the brand For a lighter version you can use half and half instead of heavy cream Vegans can use vegan butter and a plant based cream plus nutritional yeast in place of Parmesan
Serving Suggestions
This pasta shines as a main dish but also works beautifully alongside a crisp green salad or some roasted veggies Garlic bread is always welcome for extra comfort A fruity red wine or sparkling water makes for a simple but festive pairing
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Little History Behind the Dish
Creamy tomato pasta has roots in both Italian and Italian American home cooking The classic pairing of tomato and cream is a nod to richer versions of penne alla vodka minus the vodka itself My grandmother always started with onions and butter her secret for sweetness and simplicity
Commonly Asked Questions
- → Can I use another pasta shape instead of rigatoni?
Yes, penne, fusilli, or ziti will also work well as they hold the creamy tomato sauce nicely.
- → Is heavy cream necessary in the sauce?
Heavy cream adds silkiness, but you may substitute with half-and-half; just note the sauce will be less rich.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water to loosen the sauce if needed, which helps create a nice, glossy coating on the pasta.
- → What can I use to garnish the dish?
Grated Parmesan cheese and chopped fresh parsley brighten the final dish with extra flavor and color.
- → Can I make the tomato sauce ahead?
Yes, the sauce keeps well in the refrigerator for up to 3 days. Add cream when reheating for best results.