Description
Indulge in the creamy goodness of Tomato Rigatoni Pasta! Discover a savory recipe for a satisfying meal today.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 teaspoons kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 pound dried rigatoni pasta
- 1/2 cup heavy cream
- Grated Parmesan cheese, for garnish (optional)
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Step 1: Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Cook until fragrant, about 30 seconds.
- Step 2: Stir in 1 (28-ounce) can crushed tomatoes and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld, about 20 minutes. Meanwhile, cook the pasta.
- Step 3: Bring a large pot of salted water to a boil. Add 1 pound dried rigatoni pasta and cook 1 minute less than the package instructions for al dente. Reserve 1/2 cup of the pasta water. Drain the rigatoni.
- Step 4: Return the sauce to medium heat. Stir in 1/2 cup heavy cream and the reserved pasta water and bring to a simmer. Gently stir in the pasta until well-coated. Garnish with Parmesan cheese and chopped parsley leaves if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg