Description
Creamy Rigatoni Pasta is a cozy pasta dinner with tender rigatoni, buttery garlic, tomato sauce, heavy cream, and Parmesan. The sauce turns smooth, rich, and glossy in about 30 minutes.
Ingredients
- 500 grams dry rigatoni pasta, about 1 lb
- 2 tablespoons salted butter
- 1/2 small onion, finely diced
- 1 tablespoon finely minced fresh garlic, 3 to 4 cloves
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon all purpose flour
- 1 1/2 cups heavy cream, or half and half
- 1 1/2 cups tomato pasta sauce, marinara or other
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then reserve 1 cup pasta water and drain.
- Soften the onion: Melt the butter in a large deep skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until soft and glossy.
- Build the base: Stir in the garlic, salt, Italian seasoning, red pepper flakes, and black pepper. Cook for 30 seconds, then add the flour and stir for 1 minute.
- Make the sauce: Slowly stir in the heavy cream until smooth, then add the tomato pasta sauce. Simmer gently for 3 to 5 minutes, stirring often, until slightly thickened.
- Finish the pasta: Lower the heat and stir in the Parmesan until melted. Add the rigatoni and toss for 1 to 2 minutes, adding splashes of reserved pasta water until the sauce coats every piece.
Notes
Use half and half for a lighter sauce, but simmer it gently so it thickens. Leftovers keep in the fridge for up to 3 days and reheat best with a splash of cream, milk, water, or tomato sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Italian American
Keywords: creamy rigatoni pasta