Description
This Creamy Rigatoni with Tomato Sauce recipe offers a deliciously smooth and flavorful pasta dish, featuring a rich tomato sauce made from fresh cherry tomatoes, garlic, shallots, and a blend of Italian seasonings. The sauce is blended and strained for a velvety texture, then combined with perfectly cooked rigatoni pasta and a touch of butter for extra creaminess. Finished with fresh basil, Parmesan cheese, and optional mozzarella balls, this dish is an elegant yet easy meal perfect for dinner.
Ingredients
Scale
For the Sauce:
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, divided (about 10 leaves)
- 4 cups cherry tomatoes, halved
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons unsalted butter
For the Pasta:
- 200 grams rigatoni pasta (approx. 2 cups)
- Salt (for pasta water)
- 1 tablespoon olive oil
- Reserved pasta water (about 1 cup)
For Garnishing:
- Freshly grated Parmesan cheese (to taste)
- Additional red pepper flakes (optional)
- Fresh basil leaves (for garnish)
- Small mozzarella cheese balls (optional)
Instructions
- Prepare the Sauce: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped shallot and sauté until translucent, about 1-2 minutes. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for another minute until fragrant. Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down and release their juices, around 10-15 minutes. If sauce tastes too acidic, add 1 teaspoon sugar to balance flavors.
- Blend and Strain the Sauce: Remove the skillet from heat and carefully transfer the tomato mixture to a blender. Blend until smooth. Pour the blended sauce through a fine mesh sieve into a bowl, discarding any solids, to create a velvety consistency.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, according to package instructions, usually about 10-12 minutes. Reserve about 1 cup of pasta cooking water before draining. Drain pasta and toss with 1 tablespoon olive oil to prevent sticking.
- Combine Pasta and Sauce: In a clean pan, melt 2 tablespoons of unsalted butter over medium-high heat until lightly browned. Add the strained tomato sauce to the pan and heat through. Add the cooked rigatoni and toss well to coat pasta evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Serve: Plate the creamy rigatoni and garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella cheese balls if using. Serve immediately and enjoy.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- The sugar is optional but helps balance the acidity of the tomatoes.
- Reserving pasta water is key to adjust sauce consistency without diluting flavor.
- Browned butter adds a nutty depth to the sauce; do not skip this step.
- Fresh basil and Parmesan enhance the freshness and richness of the dish.
- Use high-quality olive oil and fresh cherry tomatoes for best flavor.
Nutrition
- Serving Size: 1 serving (about 1 cup cooked rigatoni with sauce)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 20 mg
