Description
A delicious creamy rigatoni pasta dish that’s perfect for a cozy dinner.
Ingredients
Scale
- 500 grams dry rigatoni pasta
- 2 tablespoons salted butter
- ½ small onion (finely diced)
- 1 tablespoon finely minced fresh garlic (3–4 cloves)
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛–¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
- ¼ teaspoon black pepper
- 1 tablespoon all purpose flour
- 1½ cups heavy cream (or sub half and half)
- 1½ cups tomato pasta sauce (marinara or other)
- 3 tablespoons freshly 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 no 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.
Notes
- Can substitute half and half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stove-top
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg