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Creamy Tomato Garlic Rigatoni Pasta

A comforting Italian dish featuring rigatoni coated in a rich, creamy tomato sauce with garlic and basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces rigatoni pasta Cook until al dente.
  • 2 tablespoons extra virgin olive oil Used for sautéing garlic.
  • 4 large garlic cloves, minced Freshly minced for best aroma.
  • 28 ounces crushed tomatoes Use quality whole tomatoes for maximum flavor.
  • 1 cup heavy cream For a rich and creamy sauce.
  • ½ cup grated Parmesan cheese For added flavor and richness.
  • A handful fresh basil leaves, chopped (optional) For fresh flavor.
  • Salt, to taste For seasoning.
  • Black pepper, to taste For seasoning.
  • ½ teaspoon red pepper flakes (optional) For a spicy kick.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add the rigatoni and cook until al dente, about 11-13 minutes. Stir occasionally.
Sautéing Garlic
  1. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
Making the Sauce
  1. Pour in the crushed tomatoes, stirring to combine. Simmer for 10 minutes.
  2. Reduce heat to low and stir in the heavy cream until the sauce turns a pink hue.
Combining Pasta and Sauce
  1. Add the drained rigatoni into the sauce and toss gently. Cook everything together for 2-3 minutes.
Finishing Touches
  1. Remove from heat and stir in the grated Parmesan and chopped basil. Serve immediately.

Notes

For best flavor, serve with garlic bread and a fresh salad. To store, refrigerate for up to 3 days or freeze for up to 3 months.