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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
Cook Time 20 minutes
Total Time 30 minutes
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.