Creamy Rigatoni with Tomato Sauce Recipe is a delightful dish that brings comfort and flavor together effortlessly. With its simple ingredients and quick preparation, this recipe is perfect for busy weeknights or a cozy weekend family meal. Plus, it allows for customization, so you can adjust the heat and creaminess to suit your personal taste.
Recipe Information
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 600
Protein: 18g
Carbohydrates: 70g
Fat: 30g
Fiber: 4g
Sugar: 4g
Sodium: 800mg
Why Make Creamy Rigatoni with Tomato Sauce Recipe
This Creamy Rigatoni with Tomato Sauce Recipe is a fantastic choice for anyone looking to enjoy a wholesome and delicious meal. The combination of fresh cherry tomatoes and fragrant herbs creates a sauce that is not only rich in flavor but also packed with vitamins. The easy preparation makes it accessible for cooks of all levels, and you can modify the recipe to include your favorite ingredients, such as vegetables or different proteins, making it versatile and inviting for any palate.
How to Make Creamy Rigatoni with Tomato Sauce Recipe Step by Step
Ingredients
2 tablespoons olive oil
1 large shallot, finely chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
Fresh basil leaves, divided
4 cups cherry tomatoes, halved
1 teaspoon sugar (optional, to balance acidity)
2 tablespoons unsalted butter
Rigatoni pasta (enough for 2 servings, approximately 200g)
Salt (for pasta water)
1 tablespoon olive oil
Reserved pasta water (about 1 cup)
Freshly grated Parmesan cheese
Additional red pepper flakes
Fresh basil leaves
Small mozzarella cheese balls (optional)
Directions
In a large skillet over medium heat, heat the olive oil. Add the finely chopped shallot and sauté until translucent, about 1-2 minutes. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and freshly ground black pepper. Cook for an additional minute until fragrant. Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down and release their juices, about 10-15 minutes. If the sauce tastes too acidic, stir in the optional sugar to balance the flavors.
Remove the skillet from heat and carefully transfer the tomato sauce to a blender. Blend until smooth. Pour the blended sauce through a fine mesh sieve into a bowl, discarding any solids, to achieve a silky smooth consistency.
While the sauce simmers, bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Before draining, reserve approximately 1 cup of the pasta cooking water. Drain the pasta and toss it with 1 tablespoon olive oil to prevent sticking.
In a clean pan, melt the unsalted butter over medium-high heat until browned and fragrant. Add the strained tomato sauce to the pan. Then add the cooked rigatoni, tossing gently to coat the pasta evenly with the sauce. If the sauce seems too thick, gradually stir in the reserved pasta water to reach the desired consistency.
Plate the creamy rigatoni and garnish generously with freshly grated Parmesan cheese, additional red pepper flakes for extra heat if desired, fresh basil leaves, and small mozzarella cheese balls if using. Serve immediately for best flavor and texture.
How to Serve Creamy Rigatoni with Tomato Sauce Recipe
For a complete meal, consider serving this creamy rigatoni with a light side salad dressed in a vinaigrette. Garlic bread pairs wonderfully with it, allowing you to soak up the delightful sauce. For an extra touch, top the rigatoni with a sprinkle of extra Parmesan or a drizzle of high-quality olive oil.
How to Store Creamy Rigatoni with Tomato Sauce Recipe
To store leftover creamy rigatoni, place it in an airtight container and refrigerate for up to 3 days. For reheating, warm the pasta gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. If you want to keep it longer, you can freeze the sauce separately from the pasta for up to 2 months.
Expert Tips for Cooking Creamy Rigatoni with Tomato Sauce Recipe
- Use fresh ingredients for the best flavor, especially the basil and tomatoes.
- Feel free to add more vegetables like spinach or bell peppers to boost nutrition.
- For a creamier sauce, stir in a splash of heavy cream at the end.
- Adjust the spice levels by adding more or less red pepper flakes according to your preference.
- Always reserve pasta water; it’s the secret to achieving the perfect sauce consistency.
Delicious Variations of Creamy Rigatoni with Tomato Sauce Recipe
- Add grilled chicken or shrimp for protein-packed variations.
- For a vegetarian twist, throw in some sautéed mushrooms and zucchini.
- Try a citrusy version by adding lemon zest for brightness or mixing in some fresh arugula for a peppery bite.
Frequently Asked Questions about Creamy Rigatoni with Tomato Sauce Recipe
Can I make this recipe ahead of time? Yes, you can prepare the sauce ahead and store it in the refrigerator or freezer until you’re ready to cook the pasta.
What if I don’t have rigatoni pasta? Other pasta shapes like penne or farfalle work well for this recipe.
Is it necessary to blend the sauce? Blending gives it a creamier texture, but if you prefer a chunkier sauce, you can skip this step.
Conclusion
Try making this Creamy Rigatoni with Tomato Sauce Recipe for a flavorful and satisfying meal that’s easy to prepare. Its delightful taste and flexibility allow for innovation, making it a new family favorite in no time!
Creamy Rigatoni with Tomato Sauce
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes adjust to taste
- to taste Salt and freshly ground black pepper
- Fresh basil leaves, divided
- 4 cups cherry tomatoes, halved
- 1 teaspoon sugar optional, to balance acidity
- 2 tablespoons unsalted butter
For the Pasta
- 200 grams rigatoni pasta enough for 2 servings
- to taste Salt (for pasta water)
- 1 tablespoon olive oil to prevent sticking
- 1 cup reserved pasta water
For Garnishing
- Freshly grated Parmesan cheese
- Additional red pepper flakes for extra heat if desired
- Fresh basil leaves
- Small mozzarella cheese balls optional
Instructions
Preparation
- In a large skillet over medium heat, heat the olive oil.
- Add the finely chopped shallot and sauté until translucent, about 1-2 minutes.
- Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and freshly ground black pepper.
- Cook for an additional minute until fragrant.
- Add the halved cherry tomatoes and half of the fresh basil leaves.
- Cook, stirring occasionally, until the tomatoes break down and release their juices, about 10-15 minutes.
- If the sauce tastes too acidic, stir in the optional sugar to balance the flavors.
Blending the Sauce
- Remove the skillet from heat and carefully transfer the tomato sauce to a blender.
- Blend until smooth.
- Pour the blended sauce through a fine mesh sieve into a bowl, discarding any solids, to achieve a silky smooth consistency.
Cooking the Pasta
- While the sauce simmers, bring a large pot of salted water to a boil.
- Add rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes.
- Before draining, reserve approximately 1 cup of the pasta cooking water.
- Drain the pasta and toss it with 1 tablespoon olive oil to prevent sticking.
Combining
- In a clean pan, melt the unsalted butter over medium-high heat until browned and fragrant.
- Add the strained tomato sauce to the pan.
- Then add the cooked rigatoni, tossing gently to coat the pasta evenly with the sauce.
- If the sauce seems too thick, gradually stir in the reserved pasta water to reach the desired consistency.
Serving
- Plate the creamy rigatoni and garnish generously with freshly grated Parmesan cheese.
- Sprinkle additional red pepper flakes for extra heat if desired.
- Add fresh basil leaves and small mozzarella cheese balls if using.
- Serve immediately for best flavor and texture.
