Creamy Tomato and Basil Rigatoni
Creamy Tomato and Basil Rigatoni
Ingredients
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic, cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1/2 cup water
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Rigatoni
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup fresh basil, whole leaves, for garnish
Instructions
- 1
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat until the butter is melted and shimmering.
⏱️ 2 min
- 2
Add the minced garlic to the pan and sauté for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
⏱️ 7 min
- 3
Stir in the tomato paste, ground cumin, red chili flakes, and dried oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
⏱️ 2 min
- 4
Pour in the water and heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 8-10 minutes, stirring occasionally, until it slightly thickens.
⏱️ 10 min
- 5
While the sauce simmers, 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.
⏱️ 12 min
- 6
Stir the chopped fresh basil and 1/2 cup of grated Parmesan cheese into the simmering sauce. Continue to stir until the cheese is fully melted and incorporated, making the sauce extra creamy. Season with kosher salt and black pepper to taste.
⏱️ 3 min
- 7
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Using a slotted spoon or spider, transfer the cooked rigatoni directly from the pot into the skillet with the sauce. Add 1/4 cup of the reserved pasta water to the sauce.
⏱️ 3 min
- 8
Toss the pasta thoroughly with the creamy tomato sauce until every piece is evenly coated. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 9
Serve the creamy tomato and basil rigatoni hot in bowls. Garnish each serving with additional freshly grated Parmesan cheese and fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Basil Rigatoni
Ingredients
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic, cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1/2 cup water
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Rigatoni
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup fresh basil, whole leaves, for garnish
Instructions
- 1
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat until the butter is melted and shimmering.
⏱️ 2 min - 2
Add the minced garlic to the pan and sauté for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
⏱️ 7 min - 3
Stir in the tomato paste, ground cumin, red chili flakes, and dried oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
⏱️ 2 min - 4
Pour in the water and heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 8-10 minutes, stirring occasionally, until it slightly thickens.
⏱️ 10 min - 5
While the sauce simmers, 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.
⏱️ 12 min - 6
Stir the chopped fresh basil and 1/2 cup of grated Parmesan cheese into the simmering sauce. Continue to stir until the cheese is fully melted and incorporated, making the sauce extra creamy. Season with kosher salt and black pepper to taste.
⏱️ 3 min - 7
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Using a slotted spoon or spider, transfer the cooked rigatoni directly from the pot into the skillet with the sauce. Add 1/4 cup of the reserved pasta water to the sauce.
⏱️ 3 min - 8
Toss the pasta thoroughly with the creamy tomato sauce until every piece is evenly coated. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 9
Serve the creamy tomato and basil rigatoni hot in bowls. Garnish each serving with additional freshly grated Parmesan cheese and fresh basil leaves.
⏱️ 1 min