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Creamy Rigatoni Pasta


  • Author: Angie
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

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. 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. 2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. 3. Add tomato sauce to the skillet and simmer for 2-3 minutes to develop flavors.
  4. 4. Reduce heat to low and gradually stir in heavy cream until well combined.
  5. 5. Add Parmesan cheese in small handfuls, stirring after each addition until melted and smooth.
  6. 6. Season sauce with salt, black pepper, and red pepper flakes to taste.
  7. 7. Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water if needed to adjust consistency.
  8. 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