Creamy Tomato Rigatoni Pasta
A comforting and satisfying dish featuring rigatoni pasta in a rich, creamy tomato sauce, perfect for any weeknight meal.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 500 grams dry rigatoni pasta about 1 lb
- 2 tbsp salted butter
- 0.5 small onion finely diced
- 1 tbsp fresh garlic minced (3–4 cloves)
- 1 tsp salt
- 0.5 tsp Italian seasoning
- 0.125 tsp crushed red pepper flakes adjust to taste
- 0.25 tsp black pepper
- 1 tbsp all-purpose flour
- 1.5 cups heavy cream or half-and-half for a lighter version
- 1.5 cups tomato pasta sauce marinara or similar
- 3 tbsp freshly grated Parmesan cheese
Instructions
- Boil a large pot of salted water and cook rigatoni until al dente, about 8–10 minutes. Drain and reserve about 1 cup of pasta water.
- In a large skillet, melt butter over medium heat. Add diced onion and sauté until soft and beginning to brown.
- Add minced garlic, salt, black pepper, Italian seasoning, and crushed red pepper flakes. Cook for about 1 minute, being careful not to burn the garlic.
- Stir in flour until fully incorporated. Pour in heavy cream and tomato sauce, stirring to combine. Let the mixture simmer until thickened.
- Add drained rigatoni to the skillet, gently stirring to coat the pasta with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Sprinkle Parmesan cheese over the pasta and stir to combine. Serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently, adding a splash of milk or water if needed.