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Creamy Tomato Rigatoni Pasta

A rich and comforting rigatoni pasta tossed in a velvety tomato cream sauce with parmesan and fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian, Pasta
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz rigatoni pasta
Sauce
  • 2 tbsp olive oil
  • 1 cup yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1.5 cups crushed tomatoes
  • 0.75 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning

Equipment

  • Large pot
  • Wide skillet
  • Wooden spoon
  • Colander

Method
 

  1. Cook rigatoni pasta in salted boiling water until al dente. Reserve pasta water and drain.
  2. Heat olive oil in a skillet. Sauté onion until soft, then add garlic.
  3. Stir in tomato paste and cook briefly.
  4. Add crushed tomatoes, seasonings, and simmer.
  5. Lower heat and stir in cream.
  6. Add pasta and toss with sauce, adjusting with pasta water.
  7. Finish with parmesan and basil. Serve warm.

Notes

Adjust cream and pasta water to control sauce thickness.