Rigatoni With Tomato Cream Sauce Recipe
Make Rigatoni With Tomato Cream Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Tomato Cream Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Rigatoni
Add the rigatoni to the boiling water and cook according to package instructions until al dente, typically about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the rigatoni in a colander, reserving about 1 cup of pasta water.
Making the Tomato Cream Sauce
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- 5
Add Tomatoes
Pour in the canned crushed tomatoes and stir to combine with the garlic. Let it simmer for about 5-7 minutes.
- 6
Stir in Cream and Seasonings
Reduce heat to low and stir in the heavy cream, salt, black pepper, and dried basil. Mix well and let it simmer for another 3-5 minutes, until heated through.
- 7
Combine with Pasta
Add the cooked rigatoni to the sauce and toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 8
Finish with Cheese
Stir in the grated Parmesan cheese until melted and well incorporated into the sauce.
Serving
- 9
Plate the Dish
Serve the rigatoni with tomato cream sauce in bowls. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
