Description
Creamy Rigatoni with Tomato Sauce
Ingredients:
12 oz (340 g) rigatoni pasta
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp red pepper flakes (optional)
2 cups tomato puree
1/2 cup heavy cream
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Dollop of sour cream (optional)
Instructions:
Cook the Pasta:
Boil a large pot of salted water and cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat.
Add onions and cook until soft and translucent, about 3–4 minutes.
Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
Simmer the Tomato Sauce:
Pour in the tomato puree, oregano, and smoked paprika. Stir to combine.
Simmer on low heat for 10 minutes, stirring occasionally.
Add the Creamy Touch:
Reduce the heat and stir in heavy cream.
Add grated Parmesan cheese and stir until the sauce is smooth.
Combine Pasta and Sauce:
Toss the cooked rigatoni into the sauce, adding reserved pasta water if needed for desired consistency.
Garnish & Serve:
Serve with a dollop of sour cream on top, sprinkle fresh parsley, and enjoy the creamy, savory flavors!
Chef’s Tip: For a smoky twist, try adding roasted red peppers or a touch of smoked cheese. Perfect for cozy nights!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped (mise en place) before heating your pan. When cooking the onion, aim for true translucency without browning for a sweet base. As you simmer the tomato sauce, a gentle bubble is key; a rapid boil can make it bitter. When adding the cream and cheese, reduce the heat to the lowest setting to prevent the dairy from separating. Finally, always toss the pasta directly in the skillet with the sauce, allowing it to cook together for a final minute so the pasta absorbs the flavors.
Serving Suggestions
This rich pasta is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a protein boost, top with grilled chicken slices or Italian sausage. Crusty garlic bread is essential for soaking up every bit of sauce. For a family-style presentation, transfer the pasta to a large warmed platter and garnish with extra Parmesan and whole parsley sprigs.
How-to Summary
In brief: Cook rigatoni al dente, reserving pasta water. Sauté onion, garlic, and pepper flakes. Simmer tomato puree with oregano and paprika. Lower heat, stir in cream and Parmesan. Toss pasta with sauce, thinning with reserved water if needed. Garnish and serve immediately.
Frequently Asked Questions
Can I make this sauce ahead of time? Yes, you can prepare the sauce (through the cream and Parmesan step) and refrigerate it for up to 3 days. Reheat gently on the stove, adding a splash of water or milk to loosen it before tossing with freshly cooked pasta.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can work, but the sauce will be less rich and thick. For a dairy-free alternative, full-fat coconut cream is an excellent substitute.
How do I prevent the sauce from tasting too acidic? The cream and Parmesan naturally balance acidity. Ensuring you cook the tomato puree for the full simmering time also mellows its flavor. A pinch of sugar can help if your tomatoes are particularly tart.
Is the reserved pasta water really necessary? Absolutely. The starchy water helps the sauce cling to the pasta and allows you to adjust consistency without making the sauce watery. Always reserve at least 1/2 cup.
Can I freeze leftovers? Cream-based sauces can separate when frozen and reheated. For best results, freeze only the tomato base (before adding cream and cheese). Thaw, reheat, then add fresh cream and Parmesan.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to cook slightly in the hot sauce.
- Adding Cheese to High Heat: High heat can cause the Parmesan to clump and the cream to curdle. Always reduce the heat before adding dairy.
- Skipping Pasta Water: Not using the starchy reserved water often results in a thick, pasty sauce that doesn’t coat the noodles well.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Freshly grate your cheese for a silky sauce.
Conclusion
This creamy rigatoni recipe masterfully combines simple, hearty ingredients into a comforting and impressive dish. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality pasta at home. Its versatility allows for easy customization, making it a reliable staple for any cook’s repertoire. Remember, the key to a sublime pasta lies in the quality of your ingredients and the care taken in emulsifying the sauce with the starchy pasta water. Enjoy the delicious results of your culinary effort.