Creamy Rigatoni with Tomato Sauce
A delightful dish that combines comfort and flavor with fresh ingredients, perfect for weeknight meals or family gatherings.
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.
Notes
Use fresh ingredients for the best flavor. Feel free to add more vegetables or proteins to boost nutrition. Adjust spice levels to preference.