Creamy Tomato Rigatoni
This creamy tomato rigatoni features tender pasta enveloped in a rich and flavorful sauce made from crushed tomatoes, heavy cream, and Parmesan cheese. It’s a comforting dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb (450g) rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Cherry tomatoes, halved (optional)
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes to the pan, bring to a simmer, and cook for about 10 minutes, allowing the sauce to thicken.
- Reduce the heat to low. Pour in the heavy cream, stirring until well combined. Add grated Parmesan cheese, dried oregano, and red pepper flakes (if using). Stir until the cheese is melted and the sauce becomes creamy.
- Season the sauce with salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, tossing gently to coat the pasta evenly.
- Garnish the creamy tomato rigatoni with fresh basil or parsley. Optionally, add halved cherry tomatoes for extra freshness. Serve immediately.
Nutrition
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg