Description
A rich and velvety pasta dish featuring rigatoni tubes coated in a luscious tomato cream sauce with Parmesan cheese, garlic, and fresh basil. Restaurant-quality comfort food ready in 30 minutes.
Ingredients
- Rigatoni pasta – 1 pound
- Heavy cream – 1 cup
- Tomato sauce – 1 cup
- Parmesan cheese, grated – 1 cup
- Garlic cloves, minced – 4 cloves
- Butter – 3 tablespoons
- Fresh basil, chopped – 1/4 cup
- Salt – To taste
- Black pepper – To taste
- Red pepper flakes – 1/4 teaspoon
Instructions
- 1. Bring a large pot of salted water to a boil. Add rigatoni and cook for 1-2 minutes less than package directions for al dente. Reserve 1 cup pasta water before draining.
- 2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 3. Add tomato sauce to the skillet and simmer for 2-3 minutes to develop flavors.
- 4. Reduce heat to low and gradually stir in heavy cream until well combined.
- 5. Add Parmesan cheese in small handfuls, stirring after each addition until melted and smooth.
- 6. Season sauce with salt, black pepper, and red pepper flakes to taste.
- 7. Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water if needed to adjust consistency.
- 8. Garnish with fresh basil and additional Parmesan before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream. Can be frozen for up to 2 months. Add grilled chicken, shrimp, or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 24g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
