Tomato Rigatoni Pasta
Rich, comforting, and full of flavor, this creamy tomato rigatoni is an easy weeknight pasta dish made with a silky tomato sauce, tender rigatoni, and a splash of cream for the perfect finish.
Ingredients
3 tbsp unsalted butter
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1½ tsp kosher salt (plus more for pasta water)
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
1 lb dried rigatoni pasta
½ cup heavy cream
Grated Parmesan cheese (optional, for garnish)
Chopped fresh parsley (optional, for garnish)
Instructions
Make the Sauce Base:
Melt butter in a large pot over medium heat. Sauté onion until soft (3–5 mins). Add garlic, salt, black pepper, and red pepper flakes. Cook until fragrant (30 seconds).Simmer the Tomatoes:
Stir in crushed tomatoes. Simmer gently for about 20 minutes, stirring occasionally, while you cook the pasta.Cook the Pasta:
Boil rigatoni in salted water until just shy of al dente. Reserve ½ cup of pasta water, then drain.Finish the Sauce:
Return sauce to medium heat. Stir in heavy cream and reserved pasta water. Simmer, then add rigatoni and toss to coat.Serve:
Garnish with Parmesan and parsley if desired.
- Pro Tip
Add the reserved pasta water gradually—it helps emulsify the sauce, creating a silky texture that clings perfectly to every piece of rigatoni.
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