Description
A rich and comforting creamy tomato rigatoni pasta made with a luscious blend of tomato paste, cream, and garlic, perfect for a cozy dinner in under 30 minutes.
Ingredients
- 1 pound dried rigatoni pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the tomato paste and red pepper flakes (if using), and cook for 2 to 3 minutes, stirring constantly, until the paste darkens in color slightly.
- Reduce heat to low and slowly stir in the heavy cream. Mix until the sauce is smooth and fully combined with the tomato paste.
- Add the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.
- Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Serve warm, garnished with additional Parmesan cheese and fresh basil if desired.
Notes
- Use full-fat heavy cream for the creamiest texture.
- Red pepper flakes can be adjusted based on heat preference.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat with a splash of cream or milk to bring back the sauce’s texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg
