Description
This Creamy Tomato Rigatoni Pasta is a comforting and flavorful dish featuring perfectly cooked rigatoni tossed in a rich, creamy tomato sauce infused with garlic, Italian seasoning, and a hint of heat from red pepper flakes. It’s an easy-to-make pasta recipe ideal for busy weeknights and serves 6 with a delicious balance of creamy texture and zesty marinara flavors.
Ingredients
Pasta
- 500 grams dry rigatoni pasta (about 1 lb)
Sauce
- 2 tablespoons salted butter
- ½ small onion, finely diced
- 1 tablespoon finely minced fresh garlic (3-4 cloves)
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream (or substitute half and half)
- 1½ cups tomato pasta sauce (marinara or other)
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta, reduce the heat to medium, and cook until al dente according to the package directions.
- Sauté Onion: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the finely diced onion and cook until softened and beginning to brown, which usually takes a few minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper. Cook for about 1 minute, being careful not to let the garlic burn.
- Make Roux: Stir in the all-purpose flour into the onion and garlic mixture and cook until no white flour remains, ensuring the flour is well incorporated.
- Add Cream and Tomato Sauce: Slowly add the heavy cream and tomato pasta sauce, stirring constantly until combined. Continue to simmer the sauce over medium heat until it slightly thickens, which typically takes a few minutes.
- Drain Pasta: Once the rigatoni is cooked to al dente, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the creamy tomato sauce. Stir in reserved pasta water gradually, starting with ¼ cup, to loosen the sauce and help it cling beautifully to the pasta. Add more water as needed until the desired consistency is reached.
- Finish and Serve: Sprinkle the freshly grated Parmesan cheese over the pasta and stir gently to combine. Serve immediately while warm and creamy.
Notes
- Use half and half instead of heavy cream for a lighter sauce.
- Adjust crushed red pepper flakes to control the heat level according to your preference.
- Reserve pasta water carefully as its starch helps bind the sauce to the pasta.
- Freshly grated Parmesan cheese offers better flavor and melting properties than pre-grated varieties.
- This dish pairs wonderfully with a simple green salad and garlic bread for a complete meal.