Tomato Cream Rigatoni
Tomato Cream Rigatoni is a comforting, creamy pasta dish that elevates any dinner table. With al dente rigatoni enveloped in a rich tomato cream sauce, this recipe transforms basic ingredients into an indulgent meal perfect for family gatherings or date nights. The combination of fresh tomatoes, garlic, and Parmesan creates a flavor explosion that will have everyone asking for seconds. Easy to make and visually stunning, this dish not only delights the palate but also makes for an Instagram-worthy presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups fresh tomatoes, chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- ½ cup fresh basil leaves, torn
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the rigatoni: Boil salted water in a large pot, add rigatoni, and cook until al dente (10-12 minutes). Drain and set aside.
- Prepare the sauce: In a large skillet over medium heat, warm olive oil. Sauté minced garlic until fragrant (about 1 minute).
- Add tomatoes: Stir in chopped tomatoes with salt and pepper; cook until softened (5-7 minutes).
- Incorporate cream: Pour in heavy cream and simmer gently until slightly thickened (3-4 minutes).
- Mix in cheese: Gradually stir in grated Parmesan until melted and creamy.
- Combine pasta: Toss cooked rigatoni with the sauce until well coated; garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 plate (about 290g)
- Calories: 620
- Sugar: 6g
- Sodium: 530mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
Keywords: - For added flavor, consider incorporating red pepper flakes for a bit of heat. - Feel free to substitute rigatoni with penne or farfalle if preferred. - If you want to increase veggie content, add spinach or zucchini.