Description
A comforting and easy-to-make pasta dish combining rich crushed tomatoes and luscious cream sauce, tossed with rigatoni and finished with Parmesan and basil.
Ingredients
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Sauté onion for 4-5 minutes until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer for 10 minutes.
- Reduce heat and stir in heavy cream. Cook for another 2-3 minutes until the sauce becomes pink and creamy.
- Add cooked rigatoni and toss until well coated in the sauce.
- Stir in Parmesan cheese and garnish with fresh basil before serving.
Notes
- To make it vegan, substitute cream with coconut cream or cashew milk and use vegan Parmesan.
- Great pasta alternatives include penne, fusilli, or farfalle.
- Leftovers can be stored in the fridge for up to 3 days.
- Add sautéed mushrooms, spinach, or grilled chicken for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
