Description
A rich and comforting pasta dish featuring tender rigatoni coated in a silky tomato cream sauce infused with garlic, Parmesan, and fresh basil. Perfect for weeknight dinners or cozy gatherings.
Ingredients
12 ounces (340 g) rigatoni pasta
2 tablespoons (30 ml) olive oil
6 cloves garlic, minced
1 small yellow onion, finely diced (about 1 cup / 150 g)
1 can (28 ounces / 794 g) crushed tomatoes
1 tablespoon (15 g) tomato paste
1 teaspoon (5 g) granulated sugar (optional)
1 teaspoon (5 g) salt, or to taste
½ teaspoon (2 g) freshly ground black pepper
1 teaspoon (2 g) dried Italian seasoning
½ teaspoon (1 g) red pepper flakes (optional)
1 cup (240 ml) heavy cream
½ cup (50 g) freshly grated Parmesan cheese
¼ cup (10 g) fresh basil leaves, chopped
½ cup (120 ml) reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the 12 ounces (340 g) rigatoni until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until soft. Add minced garlic and cook for 30 seconds.
Stir in 1 tablespoon (15 g) tomato paste and cook for 1 minute. Add crushed tomatoes, salt, pepper, Italian seasoning, red pepper flakes, and sugar if using. Simmer for 10–15 minutes.
Reduce heat and stir in 1 cup (240 ml) heavy cream. Simmer for 5 minutes.
Add cooked rigatoni to the sauce. Toss to coat, adding reserved pasta water as needed.
Stir in ½ cup (50 g) Parmesan cheese and chopped basil. Serve warm.
Notes
Use high-quality crushed tomatoes for the best flavor. Adjust seasoning to taste before serving. Add extra pasta water gradually to control sauce consistency. Freshly grated Parmesan melts more smoothly into the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes