Rigatoni

Indulge in the rich and comforting flavors of creamy tomato basil rigatoni, a classic Italian pasta dish that's both easy to make and irresistibly delicious. This recipe combines al dente rigatoni pasta with a velvety sauce made from canned crushed tomatoes, fragrant garlic, and a splash of heavy cream, all elevated by a hint of red chili flakes for subtle heat. Fresh basil and grated parmesan cheese add a burst of freshness and umami, making every bite a perfect balance of creamy, tangy, and savory. Ready in just 30 minutes, this rigatoni recipe is an ideal choice for a cozy weeknight dinner or an impressive meal for guests. Serve it with a sprinkle of extra parmesan and basil for a restaurant-worthy finish that will keep everyone coming back for more.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams rigatoni pasta
• 2 tablespoons olive oil
• 3 pieces garlic cloves
• 0.5 teaspoons red chili flakes
• 400 grams canned crushed tomatoes
• 125 milliliters heavy cream
• 50 grams parmesan cheese, grated
• 10 pieces fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 liters water
• 1 tablespoon salt (for pasta water)

Directions

Step 1

Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, then add the rigatoni pasta. Cook according to package instructions until al dente, typically 10-12 minutes.

Step 2

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Finely mince the garlic cloves. Add the garlic and red chili flakes to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 4

Add the canned crushed tomatoes to the skillet. Stir to combine and cook for 5 minutes, allowing the sauce to thicken slightly.

Step 5

Reduce the heat to low and pour in the heavy cream. Stir well to create a creamy tomato sauce. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Simmer for 2-3 minutes.

Step 6

Drain the cooked rigatoni pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the skillet with the sauce.

Step 7

Toss the pasta in the sauce to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.

Step 8

Tear or chop the fresh basil leaves and stir them into the pasta. Sprinkle grated parmesan cheese on top and mix well.

Step 9

Serve the creamy tomato basil rigatoni immediately, garnishing with additional basil leaves and parmesan cheese if desired.

Nutrition Facts

Serving size	5099.2 grams (5099.2g)

Amount per serving	% Daily Value*
Calories	1617

Total Fat 89.30g	114%
Saturated Fat 40.10g	201%
Polyunsaturated Fat 2.70g
Cholesterol 175mg	58%
Sodium 10502mg	457%
Total Carbohydrate 151.00g	55%
Dietary Fiber 14.90g	53%
Total Sugars 21.00g
Protein 49.20g	98%

Vitamin D 0IU	0%
Calcium 950mg	73%
Iron 9mg	50%
Potassium 1586mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 12.3%

Carbs: 37.6%