Creamy Tomato Rigatoni
Creamy Tomato Rigatoni
Ingredients
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 6 ounces tomato paste
- 1 teaspoon lime juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 3
Add the minced garlic, crushed red pepper flakes, and 1/2 teaspoon of salt to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, allowing the tomato paste to caramelize and deepen in color. This step is crucial for developing a rich, sweet flavor in the sauce. You'll notice a deep, sweet aroma when it's ready.
⏱️ 7 min
- 5
Once the tomato paste is caramelized, stir in the lime juice, dried basil, dried oregano, and black pepper. Pour in the heavy cream and the reserved 1/2 cup of pasta water. Bring the sauce to a gentle simmer, stirring until well combined and slightly thickened.
⏱️ 3 min
- 6
Add the cooked rigatoni pasta to the skillet with the sauce. Toss gently to coat all the pasta evenly. Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. Continue to toss until the cheese is melted and the sauce clings beautifully to the pasta.
⏱️ 3 min
- 7
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Rigatoni
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 6 ounces tomato paste
- 1 teaspoon lime juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 3
Add the minced garlic, crushed red pepper flakes, and 1/2 teaspoon of salt to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, allowing the tomato paste to caramelize and deepen in color. This step is crucial for developing a rich, sweet flavor in the sauce. You'll notice a deep, sweet aroma when it's ready.
⏱️ 7 min - 5
Once the tomato paste is caramelized, stir in the lime juice, dried basil, dried oregano, and black pepper. Pour in the heavy cream and the reserved 1/2 cup of pasta water. Bring the sauce to a gentle simmer, stirring until well combined and slightly thickened.
⏱️ 3 min - 6
Add the cooked rigatoni pasta to the skillet with the sauce. Toss gently to coat all the pasta evenly. Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. Continue to toss until the cheese is melted and the sauce clings beautifully to the pasta.
⏱️ 3 min - 7
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min