This Creamy Tomato Rigatoni Pasta is the perfect family-friendly weeknight dinner! It's a 25-minute recipe made with tender rigatoni noodles that are tossed in a rich, creamy, and flavorful tomato sauce and finished off with a sprinkle of parmesan.
⅛-¼teaspooncrushed red pepper flakes(use ¼ teaspoon for some heat, ⅛ for no heat)
1/4teaspoonblack pepper
1tablespoonall purpose flour
1½cupsheavy cream(or sub half and half*)
1½cupstomato pasta sauce(marinara or other)
3tablespoonsfreshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
Stir in flour until now white remains.
Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
When pasta is cooked, reserve 1 cup pasta water and drain.
Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
Sprinkle with Parmesan cheese before serving.
Video
Notes
*A lighter cream can be used but the sauce will be a little thinner and less rich -- the choice is yours!**This recipe feeds 6 as a smaller main course or side dish. It feeds 4 as a large serving main dish.Storage:Leftover creamy tomato rigatoni pasta will last in an airtight container in the fridge for 4-5 days. I don't recommend freezing it because the texture of the sauce can be affected. To reheat, warm on low on the stove until heated through.