Tomato Cream Sauce with Rigatoni
Indulge in the creamy, comforting flavors of this Tomato Cream Sauce with Rigatoni, a perfect weeknight dinner that combines rich ingredients with simple cooking techniques. This dish features tender rigatoni pasta coated in a velvety sauce made from crushed tomatoes, heavy cream, and melted Parmesan cheese, creating a luscious balance of tangy and creamy. Sautéed onions and garlic add depth, while fresh basil and a hint of red pepper flakes elevate the flavor with an aromatic and subtle kick. Ready in just 35 minutes, this one-pan wonder is ideal for busy nights yet elegant enough for entertaining. Serve it piping hot with extra Parmesan and basil for a restaurant-worthy finishing touch. Perfect keywords: tomato cream sauce, rigatoni pasta recipe, creamy pasta sauce, quick weeknight dinners, Italian comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes (canned)
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter melts.
Add the diced onion to the skillet and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for 10 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the heavy cream, allowing it to blend into the tomato sauce. Simmer for another 3-5 minutes.
Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
Add the chopped basil, salt, black pepper, and red pepper flakes (if using). Mix well and adjust seasoning to taste.
Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, use the reserved pasta water, a little at a time, to reach your desired consistency.
Serve immediately, garnished with additional Parmesan and fresh basil if desired.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 41.1 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1165 mg | 90% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2249 mg | 48% | |
*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.
