Tomato Cream Sauce with Rigatoni

Indulge in the creamy, comforting flavors of this Tomato Cream Sauce with Rigatoni, a perfect weeknight dinner that combines rich ingredients with simple cooking techniques. This dish features tender rigatoni pasta coated in a velvety sauce made from crushed tomatoes, heavy cream, and melted Parmesan cheese, creating a luscious balance of tangy and creamy. Sautéed onions and garlic add depth, while fresh basil and a hint of red pepper flakes elevate the flavor with an aromatic and subtle kick. Ready in just 35 minutes, this one-pan wonder is ideal for busy nights yet elegant enough for entertaining. Serve it piping hot with extra Parmesan and basil for a restaurant-worthy finishing touch. Perfect keywords: tomato cream sauce, rigatoni pasta recipe, creamy pasta sauce, quick weeknight dinners, Italian comfort food.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 oz Rigatoni pasta
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic, minced
• 28 oz Crushed tomatoes (canned)
• 1 cup Heavy cream
• 1 cup Parmesan cheese, grated
• 0.25 cup Fresh basil leaves, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2

In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter melts.

Step 3

Add the diced onion to the skillet and sauté for 5-7 minutes, until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.

Step 5

Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for 10 minutes, stirring occasionally.

Step 6

Reduce the heat to low and slowly stir in the heavy cream, allowing it to blend into the tomato sauce. Simmer for another 3-5 minutes.

Step 7

Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.

Step 8

Add the chopped basil, salt, black pepper, and red pepper flakes (if using). Mix well and adjust seasoning to taste.

Step 9

Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, use the reserved pasta water, a little at a time, to reach your desired consistency.

Step 10

Serve immediately, garnished with additional Parmesan and fresh basil if desired.

Nutrition Facts

Serving size	1848.9 grams (1848.9g)

Amount per serving	% Daily Value*
Calories	2575

Total Fat 162.00g	208%
Saturated Fat 83.20g	416%
Polyunsaturated Fat 2.70g
Cholesterol 382mg	127%
Sodium 4829mg	210%
Total Carbohydrate 205.30g	75%
Dietary Fiber 25.70g	92%
Total Sugars 41.10g
Protein 72.00g	144%

Vitamin D 0IU	0%
Calcium 1165mg	90%
Iron 14mg	77%
Potassium 2249mg	48%

*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: 56.8%

Protein: 11.2%

Carbs: 32.0%