Creamy Rigatoni with Tomato Sauce

Creamy Rigatoni with Tomato Sauce is a delightful and comforting dish that brings a taste of Italy right to your kitchen. This delicious pasta is not only creamy but also packed with flavors from fresh tomatoes, aromatic herbs, and a touch of spice. Making this dish is easy and can be done in a little over 30 minutes. It is perfect for a weeknight dinner or a special occasion. Whether you are cooking for yourself, your family, or friends, this recipe will surely impress. With its creamy texture and vibrant colors, it is a feast for both the eyes and the palate.

Why Make This Recipe

There are many reasons to make Creamy Rigatoni with Tomato Sauce. First, it is a flexible recipe that you can customize to match your taste. You can adjust the spice level or add more vegetables if you desire. Secondly, it is quick and easy to prepare. In just about one hour, you can have a delicious meal that everyone will love.

Moreover, this dish is made with fresh and healthy ingredients, making it a great option for anyone looking for nutritious meals. The use of cherry tomatoes makes the sauce vibrant and full of flavor, while the rigatoni pasta holds the creamy sauce perfectly. It is a great way to introduce more vegetables into your diet, especially for children, as they often enjoy pasta dishes. Finally, this recipe is budget-friendly. You do not need a long list of expensive ingredients to make it delicious.

How to Make Creamy Rigatoni with Tomato Sauce

Making Creamy Rigatoni with Tomato Sauce is simple. You will blend the flavors together in a few easy steps. Below is a detailed breakdown of the process, the ingredients needed, and the directions to prepare this delightful dish.

Ingredients

To prepare Creamy Rigatoni with Tomato Sauce, gather the following 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 your desired serving size)
• Salt (for pasta water)
• 1 tablespoon olive oil (for combining pasta and sauce)
• Pasta water (reserved from cooking pasta)
• Freshly grated Parmesan cheese
• Additional red pepper flakes (for serving, optional)
• Fresh basil leaves (for garnish)
• Small mozzarella cheese balls (optional)

Directions

Prepare the Sauce

1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped shallot and cook until it becomes soft and translucent, about 3 to 5 minutes.
3. Stir in the minced garlic and cook for about 1 minute more. Be careful not to burn the garlic as it can turn bitter.
4. Next, add the Italian seasoning, red pepper flakes, and some salt and black pepper. Mix well.
5. Add the halved cherry tomatoes to the skillet. Cook them until they break down and start to create a sauce, about 10-15 minutes.
6. If you find the sauce too acidic, you can add 1 teaspoon of sugar to balance the flavors.
7. Once the tomatoes have created a sauce, stir in the unsalted butter until it melts, making the sauce creamy.

Blend and Strain the Sauce

1. If you prefer a smooth sauce, allow it to cool slightly. Then, pour the sauce into a blender.
2. Blend until smooth. If you like a chunkier sauce, you can skip this step.
3. If you want to strain the sauce to remove the skin from the tomatoes, pour the blended sauce through a fine sieve or strainer into a bowl. Use a spatula to push the sauce through. This step is optional, as many people enjoy the texture of the skins.

Cook the Pasta

1. While the sauce is cooking, boil water in a large pot. Add a generous amount of salt. This helps flavor the pasta.
2. Add the rigatoni pasta to the boiling water and cook according to the package instructions until it is al dente. Make sure to stir occasionally.
3. Reserve about 1 cup of the pasta water before draining. Then, drain the pasta and return it to the pot.

Combine Pasta and Sauce

1. Pour the prepared sauce over the drained rigatoni pasta.
2. Add a tablespoon of olive oil and mix well.
3. If the sauce is too thick, slowly add some reserved pasta water until you reach your desired consistency. Mix thoroughly to combine everything.

Serve

1. Serve the creamy rigatoni in bowls or plates.
2. Top with freshly grated Parmesan cheese and additional red pepper flakes if you prefer more spice.
3. Garnish with fresh basil leaves.
4. If you like, you can add small mozzarella cheese balls for an extra treat.

How to Serve Creamy Rigatoni with Tomato Sauce

Serving Creamy Rigatoni with Tomato Sauce is simple but can be made special. Here are a few tips on how to serve it beautifully:

1. Presentation: Use a large bowl for a family-style presentation or individual plates for serving guests. Stack the pasta high for visual impact.
2. Accompaniments: Pair it with a side salad or garlic bread for a complete meal. A crisp green salad with a light vinaigrette can balance the richness of the pasta.
3. Garnish: Always sprinkle extra Parmesan and fresh basil on top to add color and flavor. You can even drizzle a little bit of good quality olive oil before serving for added richness.
4. Wine Pairing: If you enjoy wine, consider pairing this dish with a nice Italian red wine, such as Chianti or a Pinot Noir, which complements the flavors of tomatoes and cream.

How to Store Creamy Rigatoni with Tomato Sauce

Storing leftover Creamy Rigatoni with Tomato Sauce is easy. Here’s how to keep it fresh:

1. Cool Down: Allow the pasta to cool completely before storing it. This helps prevent condensation, which can make the pasta soggy.
2. Containers: Place the pasta in an airtight container. You can store it in portions for easy reheating.
3. Refrigeration: Store in the refrigerator for up to 3 days.
4. Freezing: If you want to keep it longer, you can freeze it. You can freeze the pasta in a freezer-safe container for up to 3 months. When you’re ready to eat, let it thaw in the refrigerator overnight before reheating.
5. Reheating: To reheat, add a splash of water or a bit more olive oil when heating in a pan to keep it from drying out. Heat over low heat until warmed through.

Tips to Make Creamy Rigatoni with Tomato Sauce

1. Use Fresh Ingredients: Fresh tomatoes will give the best flavor. If cherry tomatoes are not available, you can use crushed tomatoes.
2. Adjust Spice Levels: Taste as you go. If you prefer milder flavors, use less red pepper, and vice versa.
3. Add More Vegetables: For a healthier version, consider adding spinach, zucchini, or bell peppers. You can sauté them with shallots and garlic for added flavor.
4. Creaminess: If you want an even creamier texture, consider adding a splash of heavy cream or cream cheese along with the butter.
5. Fresh Herbs: Use a variety of fresh herbs, like parsley or oregano, for added depth and freshness.

Variation

If you want to switch things up, here are some variations you can try:

• Protein Addition: Add grilled chicken, shrimp, or Italian sausage to your dish for added protein.
• Vegan Option: Use olive oil and nutritional yeast instead of butter and cheese for a vegan version.
• Cheesy Rigatoni Bake: After mixing the pasta and sauce, transfer it to a baking dish, top with extra cheese, and broil in the oven until bubbly and golden brown.

FAQs

1. Can I use other types of pasta for this recipe?

Yes, you can use any pasta shape you like. Penne, fusilli, or farfalle would work well too.

2. Is it necessary to blend the sauce?

No, blending the sauce is optional. You can enjoy a chunkier texture by skipping this step.

3. How can I make this recipe gluten-free?

You can use gluten-free pasta instead of regular rigatoni. Just watch the cooking times as gluten-free pasta may cook differently.

Now you have a complete guide on how to make and enjoy Creamy Rigatoni with Tomato Sauce. This dish is sure to be a favorite in your home! Enjoy your cooking!

Creamy Rigatoni with Tomato Sauce

A delightful Italian dish featuring creamy rigatoni pasta coated in a flavorful tomato sauce, perfect for weeknight dinners or special occasions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

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
• Salt and freshly ground black pepper to taste
• 4 cups cherry tomatoes, halved
• 1 teaspoon sugar optional, to balance acidity
• 2 tablespoons unsalted butter

For the pasta

• Rigatoni pasta enough for your desired serving size
• 1 tablespoon olive oil for combining pasta and sauce
• Pasta water reserved from cooking pasta

For serving

• Freshly grated Parmesan cheese
• Additional red pepper flakes optional, for serving
• Fresh basil leaves for garnish
• Small mozzarella cheese balls optional

Method

 

Prepare the Sauce

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped shallot and cook until it becomes soft and translucent, about 3 to 5 minutes.
3. Stir in the minced garlic and cook for about 1 minute, being careful not to burn it.
4. Add the Italian seasoning, red pepper flakes, salt, and black pepper, mixing well.
5. Add the halved cherry tomatoes to the skillet and cook until they break down and create a sauce, about 10-15 minutes.
6. If the sauce is too acidic, add 1 teaspoon of sugar to balance the flavors.
7. Stir in the unsalted butter until it melts, making the sauce creamy.

Blend and Strain the Sauce

1. If you prefer a smooth sauce, allow it to cool slightly and then pour into a blender, blending until smooth.
2. If you want to strain the sauce to remove the skin from the tomatoes, pour the blended sauce through a fine sieve or strainer into a bowl.

Cook the Pasta

1. Boil water in a large pot, adding a generous amount of salt.
2. Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, stirring occasionally.
3. Reserve about 1 cup of pasta water before draining, then drain the pasta and return it to the pot.

Combine Pasta and Sauce

1. Pour the prepared sauce over the drained rigatoni pasta.
2. Add a tablespoon of olive oil and mix well.
3. If the sauce is too thick, slowly add reserved pasta water until desired consistency is reached, mixing thoroughly.

Serve

1. Serve the creamy rigatoni in bowls or plates.
2. Top with freshly grated Parmesan cheese and additional red pepper flakes, if desired.
3. Garnish with fresh basil leaves and optional mozzarella cheese balls.

Notes

For best results, use fresh ingredients and adjust spice levels to your liking. Consider adding vegetables or protein for variations.