Creamy Tomato Rigatoni Pasta (Printable Version)
# What You'll Need:
→ Sauce Base
01 -
3 tablespoons unsalted butter
02 -
1 small yellow onion, diced (approximately 120 grams)
03 -
3 cloves garlic, minced
04 -
1 1/2 teaspoons kosher salt, plus more for pasta water
05 -
1/4 teaspoon freshly ground black pepper
06 -
1/4 teaspoon red pepper flakes (optional)
07 -
1 can (800 grams) crushed tomatoes
08 -
1/2 cup (120 millilitres) heavy cream
→ Pasta
09 -
450 grams dried rigatoni pasta
→ Garnishes
10 -
Grated Parmesan cheese (optional)
11 -
Chopped fresh parsley leaves (optional)
# Step-by-Step Directions:
01 -
Melt unsalted butter in a Dutch oven or large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Add minced garlic, kosher salt, black pepper, and red pepper flakes if using. Cook until fragrant, approximately 30 seconds.
02 -
Incorporate crushed tomatoes and bring to a gentle simmer. Continue simmering, stirring occasionally, until the flavors are well developed, about 20 minutes. Prepare the pasta during this time.
03 -
Meanwhile, bring a large pot of generously salted water to a boil. Add rigatoni and cook 1 minute less than package instructions for al dente texture. Reserve 120 millilitres of pasta water before draining.
04 -
Return sauce to medium heat. Add heavy cream and reserved pasta water, stirring to combine and bringing the sauce to a gentle simmer. Fold in rigatoni, ensuring each piece is evenly coated.
05 -
Plate the rigatoni and finish with grated Parmesan cheese and chopped parsley if desired. Serve immediately.
# Helpful Notes:
01 -
For a spicier dish, increase the amount of red pepper flakes or use hot Italian sausage in the sauce.