Description
A luscious and comforting Creamy Tomato Rigatoni Pasta that combines tender rigatoni with a rich tomato cream sauce infused with garlic, Italian seasoning, and a hint of crushed red pepper flakes. Ready in just 25 minutes, this easy skillet pasta recipe is perfect for a quick weeknight dinner that serves six.
Ingredients
Pasta
- 500 grams dry rigatoni pasta (about 1 lb)
Sauce
- 2 tablespoons salted butter
- ½ small onion, finely diced
- 1 tablespoon finely minced fresh garlic (3-4 cloves)
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream (or substitute half and half)
- 1½ cups tomato pasta sauce (marinara or other)
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni, reduce heat to medium, and cook until al dente according to package directions.
- Prepare the Base: Meanwhile, melt the butter in a large skillet over medium heat. Add the finely diced onion and cook until softened and beginning to brown, about 4-5 minutes.
- Sauté Garlic and Seasonings: Stir in minced garlic, salt, Italian seasoning, crushed red pepper flakes, and black pepper. Cook for about 1 minute, taking care not to burn the garlic.
- Add Flour: Sprinkle in the all-purpose flour and stir continuously until the mixture is smooth and no white flour remains, about 1 minute.
- Make the Sauce: Pour in the heavy cream and tomato pasta sauce, stirring until combined. Simmer over medium heat until slightly thickened, approximately 3-5 minutes.
- Drain Pasta: Once the pasta is cooked, reserve 1 cup of pasta cooking water then drain the rigatoni.
- Combine Pasta and Sauce: Add the cooked rigatoni to the sauce in the skillet. Stir in reserved pasta water gradually (starting with ¼ cup), adding more as needed to reach a creamy, cohesive sauce consistency.
- Finish and Serve: Sprinkle freshly grated Parmesan cheese over the top before serving to add a nutty and salty finish.
Notes
- Use half and half instead of heavy cream for a lighter sauce with less fat.
- Adjust crushed red pepper flakes to control the heat level to your taste.
- Reserve some pasta water to help adjust the sauce consistency and to help it cling better to the pasta.
- For a dairy-free version, substitute butter and cream with plant-based alternatives and use nutritional yeast instead of Parmesan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
