Creamy Tomato Rigatoni

I am always in the mood for warm, comforting, flavorful pasta dish that is easy to throw together and this Creamy Tomato Rigatoni pasta delivers all that and more! I love quick and easy pasta dishes as its uncomplicated and carbs always taste good no matter how you decide to prepare them. This pasta dish is in my biweekly menu as it does not require many ingredients and great meal to whip up at the end of the week when groceries are starting to run a little low. Add of the ingredients are staples in my house and it would be rare to find me without them. Sometimes I customize this dish adding various veggies, as spinach, kale, peppers, mushrooms, sun dried tomatoes, grilled veggies, or protein options such as chickpeas, grilled tofu or soy crumbles. Feel free to experiment with what you have in your own home, you might just love it!

Ingredients

12 oz uncooked rigatoni pasta

1 (28oz) can whole peeled plum tomato, tomatoes crushed by hand and juices reserved

1/4 cup unsalted butter

1/2 cup heavy cream

1 tsp kosher salt (adjust to taste)

1 cup yellow onion, finely chopped

2-4 garlic cloves, finely chopped

1/2 tsp black pepper

1/2 tsp crushed red pepper (adjust to taste)

1/2 oz parmesan cheese, grated

for garnishing – finely chopped cilantro & basil

Method

Melt butter in a large cast iron pan over medium heat. Add finely chopped garlic and onions. Cook until tender and golden brown, stirring occasionally. This process takes approximately 5 minutes. Add tomatoes along with juices. Bring to boil over medium heat. Once boiling, reduce heat low and let it simmer for approximately 20 minutes to thicken the sauce. This simmering process is very important as the flavors meld well together as it simmers.

While the sauce is simmering, cook pasta in salted water according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Going back to the sauce, add cream and all the seasonings. Add cooked pasta and toss it until coated evenly. Add the reserved pasta water little at a time until desired consistency is reached. Garnish with parmesan cheese, cilantro & basil. Enjoy!

Notes- Tomato sauce can be made ahead of time up to 2-3 days ahead and stored in air tight container in refrigerator.

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