Rigatoni
Indulge in the rich and comforting flavors of creamy tomato basil rigatoni, a classic Italian pasta dish that's both easy to make and irresistibly delicious. This recipe combines al dente rigatoni pasta with a velvety sauce made from canned crushed tomatoes, fragrant garlic, and a splash of heavy cream, all elevated by a hint of red chili flakes for subtle heat. Fresh basil and grated parmesan cheese add a burst of freshness and umami, making every bite a perfect balance of creamy, tangy, and savory. Ready in just 30 minutes, this rigatoni recipe is an ideal choice for a cozy weeknight dinner or an impressive meal for guests. Serve it with a sprinkle of extra parmesan and basil for a restaurant-worthy finish that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 0.5 teaspoons red chili flakes
- 400 grams canned crushed tomatoes
- 125 milliliters heavy cream
- 50 grams parmesan cheese, grated
- 10 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 liters water
- 1 tablespoon salt (for pasta water)
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, then add the rigatoni pasta. Cook according to package instructions until al dente, typically 10-12 minutes.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Finely mince the garlic cloves. Add the garlic and red chili flakes to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the canned crushed tomatoes to the skillet. Stir to combine and cook for 5 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and pour in the heavy cream. Stir well to create a creamy tomato sauce. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Simmer for 2-3 minutes.
Drain the cooked rigatoni pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the skillet with the sauce.
Toss the pasta in the sauce to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
Tear or chop the fresh basil leaves and stir them into the pasta. Sprinkle grated parmesan cheese on top and mix well.
Serve the creamy tomato basil rigatoni immediately, garnishing with additional basil leaves and parmesan cheese if desired.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 10502 mg | 457% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
